Borlotti Bean Bake

This recipe works in combination with: Lentil Roast with Pesto Roasted Veg, Mexican Bean Tortillas, Spinach Dhal with Chapatis. This recipe features in these meal plans: Family Vegetarian.

A creamy borlotti bean, macaroni and mixed nut bake topped with a Parmesan crust and served with a simple green salad.


  • 1 medium onion (approx 185g), chopped
  • 410g of borlotti beans, drained
  • 150ml of double cream
  • 140g of mixed salad leaves
  • 45g of breadcrumbs (3 tbsp)
  • 40g of mixed nuts, chopped
  • 200g of macaroni
  • 40g of Parmesan cheese, grated
  • 5 tbsp olive oil
  • 2 cloves of garlic, finely chopped
  • 1 tbsp lemon juice
  • 600ml vegetable stock, prepared according to the packet instructions
  • 2 tsp dried mixed herbs
  • 1 tbsp white wine vinegar
  • Serves: 4
  • Course: Main Course
  • Preparation time: 15 mins
  • Cooking time: 45 mins
  • Oven temp: 200c
  • Price per person: £1.18
  • Store cupboard: Typical
  • Calories per serving: 686
  • 5-a-day per serving: 1
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Borlotti Bean Bake photo

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  1. Preheat the oven. Heat 2 tbsp oil in a pan and fry the onion and garlic for 4-5 minutes, or until soft. Add the borlotti beans, macaroni, lemon juice, vegetable stock and mixed herbs. Cover and simmer for 15 minutes, or until the pasta is cooked. Season generously with salt and pepper.
  2. Stir the double cream and mixed nuts into the borlotti bean mixture. Check the seasoning and adjust if necessary then spoon into an ovenproof dish. Mix together the Parmesan and breadcrumbs and sprinkle over the top. Bake for 25 minutes, or until bubbling and golden brown.
  3. Meanwhile, mix together 3 tbsp olive oil and the white wine vinegar to make a dressing. Season with salt and pepper and set aside.
  4. Toss the mixed salad leaves with the dressing and serve immediately with the borlotti bake.

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