Traybake Tomato Beans
This easy traybake bean recipe is the perfect 30-minute midweek dinner. Everything goes into one baking dish, straight into the oven, and dinner is ready half an hour later. It’s cosy, high in fibre, and makes great leftovers.
Jump to recipeThis easy traybake bean recipe is the perfect 30-minute midweek dinner. Everything goes into one baking dish, straight into the oven, and dinner is ready half an hour later. It’s cosy, high in fibre, and makes great leftovers.
How to Store
Store in an airtight container in the fridge for 3–5 days. Reheat in the microwave or oven until piping hot.
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Traybake Tomato Beans
This easy traybake bean recipe is the perfect 30-minute midweek dinner. Everything goes into one baking dish, straight into the oven, and dinner is ready half an hour later. It’s cosy, high in fibre, and makes great leftovers.
Ingredients
- 2 tbsp butter
- 2 small–medium red peppers (or 1 large), finely chopped
- 1 garlic clove, crushed/grated
- 2 × 400g cans chopped tomatoes
- 2 tsp smoked paprika
- ½ tsp dried thyme
- ¼ tsp chilli flakes
- 1 tbsp balsamic vinegar
- 2 tsp honey or sugar (optional)
- 1 × 400g can cannellini beans, drained
- 1 × 400g can borlotti beans, drained
- 1 tsp flaky salt
- 120g (1 cup) grated mature cheddar, grated
Method
- Preheat the oven to 200°C/400°F (fan).
- Add all the ingredients (apart from the cheddar) to a 9 × 13 inch dish and mix well.
- Top with the grated cheddar.
- Place in the oven for about 30 minutes, or until golden and bubbling. Turn after about 20 minutes to ensure even cooking. Enjoy!
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