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
Servings: 6 people
- 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.