Bean and Spinach Bake

This is a baked dish that I really enjoy. I’ve been making it for about 4 years now, though I don’t make it very often. I’ll bet you’re wondering why. Let me start by telling you that this is one tasty concoction, however, my husband isn’t fond of baked beans. He isn’t a very picky eater and he’s had to sample some of my not so good creations as well, and I must say he does that without complaining. But his opinion of whatever I make means the world to me. And to make up for it, I try and keep his not so favorite stuff to a minimum. So if I’m having folks over for dinner or I’m cooking a bunch of other stuff as well, thats when I sneak this one in. This is a recipe from Nita Mehta’s Continental Cooking for the Indian Kitchen.  

Bean and Spinach Bake
Serves 8
200 gms mushrooms, sliced
100 gms baby corn, cut into 1/4″ thick round slices
3 tbsp. butter
4-5 cups spinach leaves, finely chopped
1 cup tinned baked bins
1/2 tsp. red chilli flakes
Salt, to taste
Pepper, to taste
4 tbsp. bread crumbs
50 gms mozzarella cheese
For the sauce
1 1/2 tbsp. cornflour (Sometimes, I use all purpose flour and it works just fine)
1 1/2 cups milk
1 tbsp. butter
1/2 onion, finely chopped
3-4 flakes garlic, finely chopped
2 green chillies, finely chopped
Salt, to taste
Crushed black peppercorns, to taste
In a pan, add 1 tbsp. butter and cook the spinach till all the water dries out.
Stir fry for a couple of minutes, till it appears fried.
Add bread crumbs, salt and pepper to taste. Mix well. The bread crumbs prevent the spinach from turning runny.
Transfer to a shallow baking dish.
Layer the baked beans over it.
In the same pan used to cook the spinach, heat 2 tbsp. butter.
Add the mushrooms and baby corn and sauté for 5-7 minutes till it starts getting brown spots. 
Add red chilli flakes, salt and pepper to taste.
Arrange this over the baked beans.
Mix all the ingredients for the sauce together in the same pan used to cook the veggies and cook stirring till it thickens and begins coating the back of the spoon. 
Pour the sauce over the baby corn and mushrooms. 
Grate cheese on top. 
Bake at 200ºC for 15 minutes.

This recipe is linked to – 
Tasty Tuesdays
Tasty Tuesday
What’s on the Menu Wednesday 
Real Food Wednesday

9 thoughts on “Bean and Spinach Bake

  1. I had to smile Trisha when I read about you limiting the things you make you know your husband doesn't like. I like beef stew and chicken pot pie and my husband does not. I only get to make beef stew 1x year and can't remember the last time I had chicken pot pie. Great idea to make it when friends come over!

  2. It's a male gene, I think! I love mushrooms…it took Hubby 30+ years to finally tell me that he really doesn't like them. He was up front, however, about liver and onions (which I love)…I have NEVER tried to fix that for him…he would gag:) I'm anxious to learn so much from your blog….can't wait to try out some new things. Thanks so much for linking to What's On the Menu Wednesday.

  3. Trisha~ This is Leda @ A lil' bit of This~A lil' bit of That. After your comment about the Granola Bars, I just had to come visit you! My daughter Emilee is 'the cook' on our blog. I saw this recipe and just knew she'd love it!This is a Great blog you have. Thanks for visiting ours and come back soon! 🙂

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