Creamy "Marry Me" Bean Bake
These flavorful creamy beans in a white wine and sundried tomato sauce are an easy vegetarian dinner or side dish! This recipe works with any type of beans: white beans, borlotti beans or kidney beans are all good choices. Serve with bread, sweet potatoes or grains for a simple meal.
Ingredients
- 2 shallots, sliced
- 4 cloves garlic
- ½ cup (8 Tbsp) sun dried tomatoes, soaked in oil, finely chopped
- ¼ tsp red pepper or chili flakes
- 1 tsp dried sage
- 1 tsp dried thyme
- ½ tsp smoked paprika
- ½ cup (120 ml) white wine
- ¼ cup (60 ml) vegetable stock
- 28 oz (800 g) canned beans, drained
- ½ cup (120 ml) heavy (double) cream
- ¾ cup (75 g) parmesan, pecorino or other Italian hard cheese, grated
- 1 handful baby spinach, chopped
- fresh basil, chopped
- 1.5 cups (150 g) grated mozzarella , for topping
Instructions
- Preheat the oven to 220C / 450F.
- Heat a couple spoonfuls of the oil from the jar of sundried tomatoes in a cast iron skillet (or any pan that can go between the stove and the oven) over a low-medium heat.Saute the shallots until soft, then add the garlic and saute until just fragrant.2 shallots, 4 cloves garlic
- Add the sundried tomatoes, red pepper flakes, sage, thyme and smoked paprika. Saute until the herbs are fragrant.1/2 cup sun dried tomatoes, 1 tsp dried sage, 1 tsp dried thyme, 1/2 tsp smoked paprika, 1/4 tsp red pepper or chili flakes
- Add the white wine and let it bubble for a few minutes until the harshest alcohol smell has passed and the amount is reducing a little.1/2 cup white wine
- Add the cream and cheese, stir through until the cheese has melted and a sauce has formed. Add salt and pepper to taste.1/2 cup heavy (double) cream, 3/4 cup parmesan, pecorino or other Italian hard cheese
- Add the beans, spinach and basil, and mix through the sauce. Assess the thickness of the sauce and add in the vegetable stock until it is fairly runny (a little runnier than you would like - it will thicken up in the oven). You may need a little more or less stock than the recipe states depending on how much your wine cooked down, and how thick your cream is.28 oz canned beans, 1 handful baby spinach, fresh basil, 1/4 cup vegetable stock
- Sprinkle mozzarella over the top and bake for 15 minutes, until bubbling and crisp. Allow it to rest for 5 minutes and then serve.1.5 cups grated mozzarella
Calories: 524kcal, Carbohydrates: 42g, Protein: 29g, Fat: 26g, Saturated Fat: 16g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 7g, Cholesterol: 80mg, Sodium: 661mg, Potassium: 1253mg, Fiber: 9g, Sugar: 8g, Vitamin A: 1857IU, Vitamin C: 10mg, Calcium: 588mg, Iron: 6mg