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Bean and Vegetable Bake

Serves: 4


1 Tablespoon Vegetable Oil

1 Onion, finely chopped

1 Clove Garlic, crushed

225g Mushrooms, halved

350g Courgettes, halved lengthways and cut into about 3mm slices

3 Tablespoons All Purpose Flour

150ml Vegetable Stock

150ml Milk

1 Tin Red Kidney Beans, drained and rinsed

1 Tin Cannellini Beans, drained and rinsed

Salt and Pepper to taste

2 Tablespoons Chopped Fresh Parsley

450g Potatoes cut into 6mm slices

175g Strong Cheese (Leicester) grated


1. Heat the oil in a large saucepan and add the onion and garlic. Fry for about 5 minutes or until just soft.

2. Add the mushrooms and cook for about 2 minutes.

3. Add the courgettes and sprinkle on the flour. Mix well. Cook for 3 minutes, stirring constantly.

4. Mix the milk and stock in a jug and then gradually add to the pan.

5. Continue to cook until the sauce starts to boil and thickens.

6. Simmer for 4 minutes.

7. Mix in the two kinds of beans and the parsley and season to taste.

8. Spoon the mixture into a casserole dish and keep warm.

9. Meanwhile put the potatoes into a large pan of salted water and bring to the boil.

10. Cook for about 5 minutes.

11. Drain the potatoes and arrange over the bean mixture. There must be no gaps, so make sure each piece of potato overlaps the next one.

12. Sprinkle the cheese over and place under a moderate grill until the cheese melts and brown slightly.

Tip: For non-vegetarians, add some bacon. Cook the bacon together with the onions and garlic.

Photo: Haywood


About The PaperCup Kitchen

Hi there everyone. I am Nelmarie, but please call me Nel. I, like so many people out there enjoy cooking and baking. Food makes me smile and it makes my heart beat faster. The only place where I know I fit just perfectly, is in the kitchen. I have also enrolled in a few cake decorating courses this year and I think I have met my true love....not mentioning my Hubby now :D. It took me 36 years to find out what I want to do with my life and I can now say the answer is rather simple...Bake and then decorating what I've baked. I have started PaperCup in 2011 whilst we were living in Moscow, Russia. Living the life of an Expat can sometimes get very lonely and the blog has not only brought the whole world into my kitchen but I have met so many gorgeous Foodie Friends. I am so happy that I have taken the plunge and started PaperCup. I am not a brilliant writer, I am not a brilliant chef, I am not a brilliant baker BUT I do invite you into my kitchen, take your shoes of, relax, have a bite to eat and let's have a chat. A little more about me: Nelmarie Rennison, married to Christopher for 6 years, together for 12. Two lovely kiddies, Nicholas 3 1/2 and Allegra just over a year. South African, lived in Russia for two years and now loving living in the UK. Diagnosed with MS in 2000 and never felt better :D I am just as grateful for dust blowing in my eyes as I am for Angels sitting on my shoulders. I love my family, my friends, my life and I am grateful for each new morning. Looking forward to get to know you better xx

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