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4.86 from 7 votes

Cheesy bean bake

This cheesy bean bake is the perfect vegetarian crowd-pleaser! With cheesy beans, rice and a rich tomato sauce.
Prep Time40 mins
Cook Time40 mins
Total Time1 hr 20 mins
Course: Main Course
Servings: 6 people
Author: Becca Heyes


  • 1 tbsp oil
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 160 g (~ 2/3 cup) arborio rice
  • 600 ml (~ 2 1/2 cups) vegetable stock
  • 3 x 400g tins of beans, drained (240g, or ~ 1 1/4 cups, each when drained) - I used haricot beans, cannellini beans and black beans
  • 2 x 400g tins of chopped tomatoes (~ 2 2/3 cups in total)
  • 3 tbsp tomato puree
  • 200 g cheddar cheese, grated (~ 2 cups when grated)
  • Black pepper


  • Heat a dash of oil in a large wok, and add the onion and garlic. Cook over a medium heat for a few minutes, until soft and translucent. Add the arborio rice, and cook for another minute or two. Next, add the vegetable stock a little at a time, stirring regularly and allowing most of the excess liquid to be absorbed by the rice before adding more - it should take around 20 minutes in total. The rice should be almost cooked.
  • When you've added all of the stock, add the drained beans, chopped tomatoes, and tomato puree. Mix well, and allow to simmer for another 10-15 minutes, until not too much excess liquid remains. Add about 3/4 of the grated cheese, and plenty of black pepper, and mix again to melt the cheese.
  • Transfer the mixture to a large baking dish, and top with the remaining grated cheese. Bake at 190°C (Gas Mark 5 / 375°F) for around 30-40 minutes, until cooked to your liking. For a slightly firmer bean bake, allow to stand for 10 minutes before serving.