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Mary Berry Mixed Bean Bake

Mary Berry Mixed Bean Bake

Creamy beans and mushrooms combine with tender leeks in a savory tomato base, then topped with a rich, cheesy sauce before baking until golden and bubbly for a satisfying vegetarian comfort dish.
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Prep Time 20 minutes
Cook Time 1 hour
Servings: 6
Course: Main Course
Cuisine: British
Calories: 376
Ingredients Method Notes

Ingredients
  

For the Bean Bake:
  • 2 tbsp olive oil
  • 3 large leeks trimmed and sliced
  • 1 garlic clove crushed
  • 8 oz 250 g mushrooms, sliced
  • 1 × 14 oz 400 g can adzuki or red kidney beans, drained and rinsed
  • 1 × 14 oz 400 g can lima beans, drained and rinsed
  • 1 × 14 oz 400 g can chopped tomatoes
  • 3 tbsp tomato paste
  • 4 tbsp chopped parsley
  • Salt and black pepper to taste
For the Cheese Sauce:
  • 2 tbsp butter
  • 3 tbsp all-purpose flour
  • 1¼ cups milk
  • 1 large egg beaten
  • 4 oz 125 g grated Cheddar cheese

Method
 

  1. Preheat the oven to 375°F (190°C). Heat the olive oil in a large saucepan over medium heat. Add the leeks and cook gently, stirring occasionally, for a few minutes until they’ve softened but haven’t taken on any color.
  2. Using a slotted spoon, lift the softened leeks out of the pan and transfer them to a plate. Set aside for later use.
  3. Add the garlic and mushrooms to the same pan and cook, stirring occasionally, for about 5 minutes until the mushrooms have softened and released their moisture.
  4. Stir in the canned beans, tomatoes, tomato paste, and 3 tablespoons of the chopped parsley. Season the mixture with salt and pepper to taste.
  5. Bring everything to a boil, then reduce the heat, cover the pan, and let it simmer very gently for about 20 minutes, stirring occasionally, until the flavors have melded together.
  6. While the bean mixture simmers, prepare the cheese sauce: melt the butter in a small saucepan over medium heat. Add the flour and cook, stirring constantly, for 1 minute to create a roux.
  7. Remove the pan from the heat and gradually blend in the milk, whisking continuously to prevent lumps from forming. Return to the heat and bring to a gentle boil, stirring constantly until the sauce thickens smoothly.
  8. Let the sauce simmer for 2–3 minutes to cook through, then remove from the heat and allow it to cool slightly for a minute or two.
  9. Stir the beaten egg and grated cheese into the cooled sauce, mixing well until the cheese melts and everything is combined. Season with salt and black pepper to taste.
  10. Transfer the cooked bean mixture to an ovenproof dish, spreading it out evenly. Arrange the reserved leeks in an even layer on top of the beans.
  11. Pour the cheese sauce over the leeks, spreading it to cover the entire surface and ensuring it reaches the edges of the dish.
  12. Place the dish in the preheated oven and bake for 30 minutes, or until the top is golden brown and bubbling. Remove from the oven and let it rest for a few minutes, then serve hot, garnished with a sprinkle of the remaining fresh parsley.

Notes

Health Benefits of Mary Berry Mixed Bean Bake

This vegetarian dish packs impressive nutritional value in every spoonful. Beans provide plant-based protein and fiber, supporting digestion and sustained energy. Mushrooms offer B vitamins and minerals, while leeks deliver prebiotic benefits. Tomatoes contain lycopene, a powerful antioxidant. Cheese contributes calcium for bone health. Together, these ingredients create a balanced, nutrient-dense meal that satisfies hunger while nourishing your body naturally.