Vegetarian Three-Bean Hot Dish with Sweetcorn and Cheddar
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Ingredients
- 400 g tinned kidney beans
- 400 g tinned black beans
- 400 g tinned pinto beans
- 300 g frozen sweetcorn
- 1 onion, diced
- 20 g plain flour
- 300 ml whole milk
- 100 g grated cheddar cheese
- 20 g butter
- 400 g frozen potato gems (tater tots)
Nutrition (per serving)
- Calories
- 793 kcal
- Protein
- 35.4 g
- Carbohydrate
- 89.6 g
- of which sugars
- 11.2 g
- Fat
- 28.2 g
- of which saturates
- 11.5 g
- Fibre
- 22.9 g
- Salt
- 3.56 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the oven to 200C (180C fan, gas 6).
- 2
Melt the butter in a pan and soften the onion for 5 minutes, then stir in the plain flour and cook for 1 minute.
- 3
Gradually whisk in the whole milk until smooth and simmer for 3 minutes.
- 4
Stir in the kidney beans, black beans, pinto beans, sweetcorn and half the grated cheddar cheese, then tip into a baking dish.
- 5
Top with the frozen potato gems and the remaining cheddar, and bake for 30 minutes until golden and crisp.
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