Banging Beany Bake by Nourished Communities & Bold Beans

Beany Bake is our first collaboration with Bold Beans!!! Bringing the best sustainably sourced veggies and beans from Cambridgeshire! 

Servings: 3

Time: 1 hour

Ingredients:

2 tbsp olive oil
400g root veg such as celeriac, parsnips or cauliflower, peeled
and cut into chunks
1 onion, finely chopped
1 large leek, sliced into 2cm thick rounds
2 garlic cloves, roughly chopped
2 tbsp creme fraiche
1 tsp wholegrain mustard
1 jar Bold Bean Co Queen Red Bean, drained (or any beans will work!)
70g kale or cavolo nero
A large handful of parmesan cheese
A large handful of breadcrumbs

Method:

1. Preheat oven to 180C.
2. Tumble the root veg into a large roasting tray and drizzle with olive oil, salt and pepper. Toss well and roast for anything between 35 mins 1 hour (this will depend on which veg you use) until softened and caramelised.
3. Meanwhile, heat 1 tbsp oil in a pan over a medium heat. Add the onion and leeks with a pinch of salt and cook for 6-7 minutes until softened, stirring frequently. Stir in the garlic and cook for a further minute until fragrant.
4. Stir in the creme fraiche and mustard and mix well to combine. Simmer for a couple minutes before adding the beans and greens. Cook for 2-3 minutes until the greens have wilted. Season to taste 5. Tip in the roasted root veg and stir this into the mixture.
6. Pour everything into an oven proof dish. Cover with the parmesan and breadcrumbs and baked for4 -5 minutes or until the top turns golden.
7. Spoon onto plates, tuck in + ENJOY.

TIP! sub in any veggies you have to hand!