Chilli bean bake

Name: Chilli bean bake
Ingredients: 2 tbsp olive oil; 1 large onion, sliced into thin wedges; 3 garlic cloves, finely chopped; 200g squash or pumpkin, diced; 1/2-1 tsp chilli flakes (to taste); 2 tsp dried sage; 100ml white wine or water; 3 x 400g cans of cannellini beans; 250g cherry tomatoes; 200g sprouting or tenderstem broccoli, trimmed and roughly chopped; 400g mozzarella, thickly torn or sliced

5 steps

This is real comfort food and it's dead easy to put together. With a beautifully mellow flavour, creamy and spicy at the same time, it's just the thing for a cool autumn evening. It's great made with sprouting or tenderstem broccoli, but you can also use the lovely greens called cime di rapa (or less glamorously turnip tops). They go really well with the sage, chilli and squash.

Updated at: Wed, 16 Aug 2023 18:42:43 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories1433.8 kcal (72%)

Total Fat32.4 g (46%)

Carbs194.1 g (75%)

Sugars10.1 g (11%)

Protein96.2 g (192%)

Sodium568.3 mg (28%)

Fiber77.7 g (277%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

2 Tbspolive oil

1onion

large, sliced into thin wedges

3garlic cloves

finely chopped

200gsquash

or pumpkin, diced

½ tspchilli flakes

to taste

2 tspdried sage

100mlwhite wine

or water

3 x 400gcannellini beans

250gcherry tomatoes

200gsprouting broccoli

or tenderstem, trimmed and roughly chopped

400gmozzarella

thickly torn or sliced

Instructions

Step 1

Heat the oil in a large sauté pan or a saucepan and add the onion. Cook gently over a medium heat until it starts to take on some colour, then add the garlic and the squash or pumpkin. Continue to cook for another 5 minutes, then sprinkle in some chilli flakes and the sage

chilli flakes½ tsp

squash200g

olive oil2 Tbsp

dried sage2 tsp

garlic cloves3

Step 2

Season with salt and pepper and pour in the wine or water and the beans. Blitz 150g of the cherry tomatoes until smooth, then add these to the pan. Arrange the broccoli over the top, then bring the liquid to the boil. Turn the heat down to a simmer and cover until the broccoli has steamed to al dente.

cannellini beans400g

cherry tomatoes250g

white wine100ml

sprouting broccoli200g

Step 3

Preheat the oven to 200°C/Fan 180°C/Gas 6.

Step 4

Spoon the contents of the pan into a large ovenproof dish and cover with the mozzarella. Tuck the rest of the cherry tomatoes in between the mozzarella.

mozzarella400g

Step 5

Bake in the preheated oven for about half an hour, or until bubbling and lightly browned. Serve sprinkled with a few more chilli flakes if you like. Nice with a crisp green salad.

chilli flakes½ tsp