- Serves 4
Nutrition per serving
- 1 tbsp olive oil
- 1 onion, finely chopped
- 3 garlic cloves, crushed
- 3 x 400g cans flageolet beans, drained and rinsed
- 5 tbsp crème fraîche
- 2 tbsp fresh or 2 tsp dried thyme leaves
- 100g breadcrumbs
- 50g vegetarian cheddar cheese, grated
The starch in canned beans can turn the brine slimy, so tip them into a sieve and rinse well under a running tap before using.Make it a Mexican feast
Spicy bean pie with tortillas: Fry the onion and garlic as above with 1 red chilli, deseeded and chopped. Stir in 2 x 400g cans mixed pulses, a 400g can chopped tomatoes and 2 tsp Mexican or American Barbecue spice mix. Pour into a baking dish, then top with 50g broken tortilla chips and 50g grated vegetarian cheddar. Grill until the cheese has melted.
Heat grill to high. Heat the oil in a frying pan and gently fry the onion for about 5 mins until softened. Stir in the garlic and cook for another min. Add the beans, crème fraîche and half the thyme. Season well, then cook until heated through.
Mix the breadcrumbs and cheese together, then stir in the rest of the thyme. Pour the bean mix into a baking dish and scatter with the breadcrumbs. Grill until the topping is crisp and golden. Serve with salad.