Recipe: Magic Bean Bake


Magic Bean Bake

Magic Bean Bake


  • 2 tbsp olive oil
  • 1 large onion, chopped
  • 1 red pepper, deseeded and chopped
  • 4 sticks of celery, chopped
  • 1 tbsp harissa
  • 400g tin cannellini beans
  • 400g tin of cherry tomatoes (larger supermarkets or deli's will be more likely to have these)
  • 200ml vegetable bouillon
  • 8-10 medium potatoes, peeled and quartered
  • Half a large or 3 small turnips, peeled or scrubbed and chopped
  • 1 tbsp butter (or soya butter)
  • Splash of milk (preferably soya or non-dairy)
  • 1 tbsp dried coriander


  1. Preheat the oven to 200oC/Fan 180oC/Gas 6
  2. Heat the oil in a large frying pan
  3. Soften the onions, pepper and celery for 5-10 minutes over a gentle heat
  4. Stir in the harissa paste and fry for a minute
  5. Add the drained beans and tinned cherry tomatoes, stir and season well
  6. Spoon the mixture into a large ovenproof dish (at least 2 litres) and pour over the stock
  7. Meanwhile, place potatoes and turnips into a large saucepan, cover with cold water and add a pinch of salt
  8. Boil until tender
  9. Mash with the butter and milk to a smooth consistency and add the dried coriander and seasoning to taste
  10. Spoon the mash over the bean mix
  11. Bake for 35-40 minutes until bubbling and nicely browning on top


Can be made ahead, chilled and baked later and also tastes even better a day old if kept in the fridge!

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