Melissa Hemsley's Big Bean Bake

Serves: 4 Cook: 1_hour


5 tbsp Biona Olive Oil

2 onions, diced

2 large carrots, diced

4 garlic cloves, finely chopped

2 tbsp tomato puree*

2 tbsp Biona Harissa Chilli Relish 

2x 400g tins of Biona Chopped Tomatoes

1x 400g tin of Biona Kidney Beans

1x 400g tin of Biona Black Beans

1x 400g tin of Biona Mixed Beans

4 very large handfuls of spinach 

500g potatoes, finely sliced

Sea salt and pepper


1. Put 3 tbsp olive oil in a large pot over a medium heat, once warm add the onions, carrots, salt and pepper. Fry for 10 minutes until soft then add the garlic, fry for a minute or two until fragrant then add the tomato puree and fry for 2-3 minutes until brick red. Add the harissa, chopped tomatoes and all of the beans. Simmer for 10 minutes.


2. Meanwhile preheat the oven to 220C fan. Once the bean mixture has simmered for 10 minutes, stir through the spinach to wilt then taste for seasoning before transferring to a large baking dish. 


3. Toss the sliced potatoes with 2 tbsp olive oil and a good pinch of salt. Top the bean base with the potatoes, arranging them in a pretty pattern if you like or just freestyling it! Bake for 30 minutes until the beanie mix is bubbling and the potatoes are golden and tender.

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