Cheesy Bean Bakes

5 from 5 votes

Vegetables cooked with beans in a rich sauce and topped with cheese make for a delicious meal. Make in individual ovenproof dishes and you have cheesy bean bakes that are guaranteed to put smiles on faces. Serve with a refreshing green salad and crusty bread, ciabatta or flatbreads for dipping and scooping.

Prep Time10

Cook Time30

Course: Lunch, Supper

Cuisine: Mediterranean

Keyword: cheese, dip, meze, white beans

Servings: people

Calories: 338kcal

Author: Choclette @ Tin and Thyme

Ingredients

1 tbsp extra virgin olive oil
½ tsp cumin seeds
1 small onion finely chopped
1 stick celery diced
1 medium carrot diced
1 pinch sea salt
1 clove garlic finely chopped or grated
¼ red chilli (optional) deseeded and finely chopped
2 tsp balsamic vinegar
½ tsp tamari (affiliate link) or your favourite soy sauce
1 tsp tomato paste
250 g cooked white beans (equivalent to a 400g tin of beans) – drained and rinsed - haricot or cannellini are best for this dish
6-8 tbsp water
¼ tsp herbes de Provence or dried Italian herbs
40 g cheddar cheese grated

Metric - US Customary

Instructions

In a medium sized lidded pan, heat the olive oil to a medium level. Add the cumin seeds, let them sizzle for thirty seconds, then add the onion, celery and carrot.
1 tbsp extra virgin olive oil, ½ tsp cumin seeds, 1 small onion, 1 stick celery, 1 medium carrot
Turn the heat down a little and stir. Sauté the veg for five minutes until starting to soften. Then add 1 tbsp water with the salt, garlic and chilli, if using. Clamp the lid on the pan and leave to cook until the veg are soft. About five minutes. If it looks like the veg is catching, add another spoonful of water.
1 pinch sea salt, 1 clove garlic, ¼ red chilli
Add the tamari, balsamic, tomato paste, beans, herbs and another 3-4 tbsp water. Stir, place the lid back on the pan and cook for a further five minutes. If the mix looks dry, add a little more water.
2 tsp balsamic vinegar, ½ tsp tamari (affiliate link), 1 tsp tomato paste, 250 g cooked white beans, ¼ tsp herbes de Provence
Take off the heat and roughly mash with a potato masher, leaving a few beans whole. The result needs to be slightly saucy, so add a little more water if necessary.
Grease two small ovenproof dishes and divide the beans between them. Mine measure 12cm (5 inch) in diameter and 3 cm (just over 1 inch) in height. Top with the grated cheese.
40 g cheddar cheese
Bake in an air fryer at 170℃ (340℉) for ten minutes - there's no need to preheat. Alternatively place the dishes on a baking tray and bake in a preheated oven at 190℃ (170℃ fan, 375℉, Gas 5) for fifteen to twenty minutes.
Serve whilst still warm, although also good at room temperature.

Notes

Good for meal prep as you can prepare the dishes in advance and then bake just before you're ready to serve.

Can bake in a larger dish, rather than individual ones, just bake for five to ten minutes longer.

You’ll find additional tips and info about this recipe in the main body of the post.

Please note: calories and other nutritional information are per serving. They’re approximate and will depend on serving size and exact ingredients used. Please refer to my nutrition disclaimer for further information.

Nutrition