Borlotti Bean Bake
A bubbling Mediterranean bake of creamy borlotti beans in a garlicky tomato sauce, topped with a golden herby crumb.
Borlotti beans are the star here, and their nutty, chestnut-like flavour works beautifully with tomatoes, rosemary and a little smoked paprika. If you have dried beans and time to soak and simmer them, the result is even more tender, but good-quality tinned beans make this a genuinely weeknight-friendly bake.
Serve it straight from the dish with crusty bread to mop up the sauce, or alongside a sharp green salad and a spoonful of yogurt. It also reheats well, though the crumb will soften, so a quick blast under the grill brings it back to life.
Ingredients
- 3 tablespoons olive oil, plus extra for the dish
- 1 large onion, finely chopped
- 2 celery sticks, finely chopped
- 3 garlic cloves, thinly sliced
- 1 tablespoon tomato purée
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1/2 teaspoon chilli flakes (optional)
- 2 x 400 g tins borlotti beans, drained and rinsed
- 1 x 400 g tin chopped tomatoes
- 150 ml vegetable stock
- 1 teaspoon fine sea salt, plus more to taste
- Freshly ground black pepper
- 1 bay leaf
- For the herby crumb:
- 60 g fresh breadcrumbs (from day-old sourdough or ciabatta)
- 30 g vegetarian hard cheese or Parmesan-style cheese, finely grated
- 2 tablespoons finely chopped flat-leaf parsley
- 1 tablespoon finely chopped fresh rosemary
- 1 lemon, zest only
- 2 tablespoons olive oil
- 1 garlic clove, finely grated or crushed
Instructions
- Preheat the oven to 200°C (180°C fan) and lightly oil a 1.5-litre baking dish.
- Warm the olive oil in a wide pan over medium heat. Add the onion and celery with a pinch of salt and cook for 8–10 minutes until soft and translucent, stirring occasionally.
- Add the sliced garlic, tomato purée, smoked paprika, oregano and chilli flakes, if using. Cook for 1 minute, stirring, until fragrant.
- Tip in the borlotti beans, chopped tomatoes, vegetable stock, 1 teaspoon salt, a good grind of pepper and the bay leaf. Bring to a gentle simmer and cook for 10 minutes, stirring now and then, until the sauce has thickened slightly but is still loose enough to bubble.
- Taste and adjust the salt and pepper, then remove the bay leaf. Pour the bean mixture into the prepared baking dish and spread it level.
- In a bowl, combine the breadcrumbs, grated cheese, parsley, rosemary, lemon zest, olive oil and crushed garlic. Mix with your fingertips until the crumbs are evenly coated and clumpy.
- Scatter the herby crumb over the beans in an even layer. Bake for 25–30 minutes, until the topping is deep golden and the sauce bubbles at the edges.
- Let the bake rest for 5 minutes before serving, so the sauce settles. Serve with crusty bread or a crisp green salad.
Cook’s tips
- For a deeper flavour, use dried borlotti beans: soak 250 g overnight, then simmer until tender before using.
- If your breadcrumbs are soft and fresh, spread them on a tray and dry them in a low oven for 5 minutes so they crisp properly.
- Add a handful of chopped kale or spinach to the bean mixture before baking if you want extra greens.
Substitutions
- Borlotti beans can be swapped for cannellini, kidney or butter beans.
- Vegetarian hard cheese can be replaced with nutritional yeast for a vegan version.
- Smoked paprika can be replaced with sweet paprika plus a pinch of cayenne.
Storage & reheating
Keep leftovers covered in the fridge for up to 3 days. Reheat in a 180°C oven for 10–15 minutes, or until piping hot; the crumb will soften but the flavour deepens.
FAQ
Can I make this borlotti bean bake ahead of time?
Yes. Assemble the bake up to the point of adding the crumb, cover and refrigerate for up to 24 hours. Add the crumb just before baking, then bake as directed, adding 5–10 minutes if it goes in cold.
Is this recipe vegan?
It is vegetarian as written. To make it vegan, use a dairy-free hard cheese alternative or nutritional yeast in the crumb, and check that your breadcrumbs are made from vegan bread.
What can I serve with borlotti bean bake?
Crusty bread, a sharp rocket and lemon salad, or steamed greens all work well. A dollop of Greek or coconut yogurt is a nice cooling contrast.
Can I use dried borlotti beans instead of tinned?
Yes. Soak 250 g dried borlotti beans overnight, drain, then simmer in fresh water for 45–60 minutes until tender. Drain and use in place of the tinned beans.
