It’s a little grey and yucky outside today, so I really couldn’t be in a better place than in our kitchen with the radio on, recreating a childhood savoury ‘dish’ my mum would often make for our tea!
This baked bean bake (made up name!) may have been something that you also ate when you were growing up. But in case you haven’t experienced it’s comforting yumminess, I thought I’d jot the recipe down to share with you.
Whilst I’ve listed amounts and ingredients below, they are not set in stone. I’m just giving you an idea of what I do, but I will leave it up to you if you fancy changing any of my suggestions or jazzing things up a bit!
Ingredients (enough for 4)
1.2g Maris Piper potatoes (they make great mash… the best in my opinion!) peeled and cut into even sizes
2 x 415g *baked beans, I used Heinz as gf, Branston beans are also gf and very nice!
100g good cheddar, grated
220g streaky bacon (smoked or unsmoked whatever your preference) chopped into small pieces about 1inch square
250g button mushrooms, washed sliced or cut into chunks, whatever you prefer
Butter and vegetable oil for sautéing
Preheat oven 180C/350F/Gas 4/160C Fan
Pop the potatoes into a large pan of cold water and bring to the boil. Reduce the heat and simmer for about 15 minutes until the potatoes are cooked. Remove from the heat, drain and mash. Adding butter and seasoning to taste.
You can do this next bit whilst the potatoes are cooking…whatever works best for you.
Heat up a little butter with a drop of vegetable oil in a large frying pan and add the mushrooms. Fry them off until they are golden brown. Take the pan from the heat and transfer the mushrooms into a dish.
If like me, you don’t have 2 large frying pans, once cool enough to handle, give the frying pan you have used for the mushrooms a wipe out and then heat about a tablespoon of vegetable oil and add the bacon. Cook until the bacon is nice and crispy, but of course not burnt.
Empty the baked beans into an ovenproof dish (one you would use for a lasagne or cottage pie would be perfect).
Scatter the cooked mushrooms and bacon into the beans and give it all a good stir, to evenly distribute everything.
Spoon the mashed potato over the top of the beans and neaten up with a fork.
Sprinkle over the grated cheese and pop the dish into the oven.
Bake for about 45 minutes until you can see the sauce come bubbling through the potatoes. Do just check the centre to make sure that it’s nice and hot too. Pop it back in the oven if you are in any doubt about it not being hot enough.
It’s been a long while since I have eaten this bake. Today I thoroughly enjoyed tucking into it with a little bit of delicious Linghams chilli sauce on the side. But I really think it would work well with a nice fresh leafy herb salad, drizzled with a little *balsamic glaze and a thick slice of gluten free fresh bread!
Feel free to hang around a little longer on my site. And if savoury recipes are your thing I have a few more for you to have a peep at here!
*Check this product out to ensure no gluten containing ingredients or ‘may contain’ or ‘not suitable’ warnings on the pack. If in doubt leave it out!