Warming Onion & White Bean Bake

Warming Onion & White Bean Bake

From Stonesoup
serves 4

This is wonderful reheated the next day so feel free to make it in advance and keep it in the fridge.

I’ve used an aged cheddar here because it has a nice balance of cheesy flavour and good melting qualities but you could use your favourite melting cheese. Or even some parmesan would do the trick.

takes: 60 minutes
makes: enough for 4
5 onions or 1 quantity caramelized onions
4 sprigs thyme, leaves picked
750g (3/4lb) home cooked beans or 3 cans, drained
1/2 cup chicken or vegetable stock
150g (5oz) grated cheddar cheese
1 bag salad leaves, to serve

1. Preheat oven to 200C (400F).

2. If using raw onions, heat a generous glug of olive oil and a large frying pan or skillet. Peel and slice onion and cook onion, stirring occasionally over a medium heat until onion is melting and deep golden. Add more oil as you need it. Will take about 25 minutes. If using caramelized onions skip this step.

3. Add thyme to onion and season.

4. In a medium heatproof dish layer about a third of the onions. Add half the beans and a little cheese. Repeat until all the ingredients have been used, finishing with the cheese. Pour the stock over and season.

5. Bake uncovered for 25-30 minutes or until golden and bubbling. Serve with salad leaves on the side.

Variations

home cooked beans – use this recipe. As a rule of thumb, 1 drained can = 250g (9oz) cooked beans.

vegan / dairy-free – replace the cheese with breadcrumbs, almond meal or finely sliced almonds.

carnivore – crumble some sausages or slice some chorizo or bacon. Brown in a pan and add to the onions.

bean-free – replace beans with cooked pasta such as penne or macaroni.

carb lovers / more substantial – toss in cooked pasta with the beans.

short on time – use canned beans.

Reheating Guidelines

Pop covered in the oven 180C / 350F for 20 minutes or until hot.

Serving Suggestions

Serve in shallow bowls with salad leaves on the side. OR dress your leaves in your favourite salad dressing.

Storage Best Practices

Store in an airtight container or ziplock bag. Will keep in the fridge for 2 weeks or so.
Easy freeze meal? Can be frozen for up to 12 months.

Waste Avoidance Strategy

onions, canned beans – pantry.

thyme, home cooked beans, cheese – will keep in the fridge for weeks. Can be frozen.

stock – freeze.

salad leaves – best to use for another meal.

Problem Solving Guide

watery – pop back in the oven for another 10 minutes or so. Next time use a wider dish to allow more evaporation or reduce the amount of stock.

bland – for now be more generous with the seasoning. Next time use home made stock or a better brand.

dry – serve with extra virgin olive oil drizzled over. Or a little mayo. Next time use more stock.
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