A great recipe when time is tight, this cheesy butter bean bake makes a great midweek or weekend meal – especially when paired with a glass of Australian Chardonnay. Serve with two portions of your favourite vegetables.
- Preheat the oven to 220ºC/ 180ºC fan/gas mark 7. In a large saucepan, add the bacon lardons and fry for 5–8 minutes on a high heat until crisp and golden. Set the bacon aside onto kitchen roll and drain off excess fat from the pan. Add the butter and melt on a medium heat and add the onion. Gently fry the onion for 5–8 minutes until soft then add the flour. Mix everything together to make a thick paste-like consistency.
- Season and slowly stir in the white wine. Then start adding the milk, stirring all the time. Keep stirring until it comes to the boil and has thickened. Stir in the spinach and kale in batches. Once wilted add the peas, mustard and cheddar, slowly simmer until melted.
- Add the butter beans and stir in most of the cooked bacon and half the sourdough chunks. Season to taste then pour into the 2l oven proof dish.
- Top with the remaining sourdough chunks (gently push them into the sauce), mozzarella and remaining bacon. Bake in the oven for 20–25 minutes until golden and bubbling.