Cheesy bean bake

A yummy, cheesy bake for the whole family to enjoy that is packed with fibre and nutrition!

Aprons on? Let‘s Cook!

20
30

Whether you are looking for meet-free Monday ideas or just wanting to incorporate more plant based recipes into your family dinners, this is a fantastic choice! You can use whatever beans you fancy and it’s a great dish to throw in leftover veg to – waste not want not!

Ingredients

  • 1 large onion
  • 3 cloves of garlic
  • 2 carrots
  • 2 sticks of celery
  • 1 courgette
  • 5/6 mushrooms
  • 400g tin of beans
  • 400g tin of lentils
  • 400g passata
  • 400ml stock
  • 100g rice
  • 200g cheddar cheese
  • Tbsp tomato puree
  • Tbsp balsamic vinegar
  • Salt and pepper
  • Mixed herbs

Equipment

  • Chopping board and knife
  • Saucepan with lid
  • Oven dish
  • Grater

Allergens

Dairy

Directions

1 Chop all the vegetables into small pieces
2 First fry the onion, garlic and celery in the saucepan for 5 minutes, then add the rest of the vegetables and add fry for a further 5 minutes
3 Add the rice, stock and passata, stir well and then pop the lid on and simmer for 15 minutes
4 Then add the beans, lentils, tomato puree, balsamic and a pinch of salt and pepper and stir well
5 Grate all of the cheese and stir half of it into the mix
6 Pour into an oven dish, top with the remaining cheese and bake for 30 minutes on 170c (190c if not fan assisted)

Fun fact! We need fibre to feed the trillions of bacteria in our guts called our microbiome! The more fibre we feed them, the stronger and more diverse they become. The importance of the microbiome cannot be understated – it influences everything from our hormones, mood, weight, immune system, digestion, and so much more!

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