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Bean and potato bake, 4 ways recipe
Bean and potato bake, 4 ways recipe
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Prep Time:
30 minutes
Cook Time:
65 minutes
Total Time:
95 minutes
Elevate your potato bake with a savory surprise: baked beans for extra heartiness!
Ingredients:
  • 250ml (1 cup) vegetable stock
  • 250ml (1 cup) milk
  • 60ml (1/4 cup) thickened cream
  • 1 garlic clove, thinly sliced
  • 300g can Baked Beanz in tomato sauce
  • 120g (1 1/2 cups) coarsely grated cheddar
  • 600g Carisma potatoes, peeled
  • Fresh herbs, to serve
  • 1 chorizo sausage, skin removed, finely chopped
  • 1/2 red onion, finely chopped
  • 1/2 yellow capsicum, deseeded, finely chopped
  • 1.25 gm smoked paprika
  • 2 short cut bacon rashers, cut into short thin strips
  • 100g sour cream
  • 1/2 bunch fresh chives, finely chopped
  • 100g button mushrooms, thinly sliced
  • 2 garlic cloves, crushed
  • 2 fresh thyme sprigs
  • 200g cooked chicken breast, shredded
  • 45g (1/4 cup) drained sun-dried tomatoes
  • 50g baby spinach, coarsely chopped
Instructions:
  • Preheat your oven to 190C/170C fan forced. Combine stock, milk, cream, and garlic in a saucepan over medium-low heat until it gently simmers. Remove from heat and season to perfection.
  • Combine the baked beans, 1 cup of cheddar cheese, and all the ingredients for your selected potato bake in a large bowl.
  • Slice the potato into thin 2mm slices using a mandoline for consistent thickness.
  • Add half of the potatoes to the milk mixture and cook over medium-low heat for 4-5 minutes, ensuring the potatoes soften but hold their shape. Use a slotted spoon to drain the potatoes well, then mix them into the beans. Repeat with the remaining potatoes and milk mixture. Combine the potato and bean mixture carefully and transfer it to a 7cm-deep, 11 x 21cm loaf pan. Press gently.
  • Top the potato bake with the leftover cheddar, then bake for 1 hour or until the potatoes are golden and cooked through. Allow it to rest for 10 minutes before serving and garnish with herbs.

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