Hot Mozzarella, Tomato & Bean Gratin

Hot Mozzarella, Tomato & Bean Gratin

This is a great gratin to get beans into the mix. Amazing boost of protein and so delicious here! Can be on the table in under 30mins start to finish. I love adding in a whole mild chilli into the sauce for the added kick, plus it looks good. I served this with tacos but you could make some salad bits and it would be a very tasty dinner.

Looking more more gratin recipes? Check these out.

Serves 4 as a side

Ingredients:

2 tbsp extra virgin olive oil

1 red onion, diced

1 red pepper, thinly sliced

1 long red chilli, sliced in half lengthways, seeds left in

4 garlic cloves, sliced

1 tbsp tomato purée

1 tin of plum tomatoes (400g)

100ml veg stock

200g chickpeas (cooked)

200g kidney beans (cooked)

20g parmesan, grated

1 ball mozzarella

Salt and pepper to taste

Serving suggestion: tacos

Preheat the oven to grill 220C degrees and grab a 20cm by 27cm baking tray.

Set a large frying pan to a medium to high heat and add the olive oil to heat up.

Then add the chopped onion, red pepper and chilli. Fry together for 4mins to soften and then add the garlic and tomato puree. Fry together for 2mins!

Next add the tinned tomatoes, veg stock, chickpeas and beans. Season with salt and pepper to taste. Simmer together for 2mins.

Then carefully tip into the baking tray and grate over parmesan. Place under the grill for 10mins.

Then remove and tear over the mozzarella in chunks with a splash more olive oil, salt and pepper. Place back under the grill for 5mins until the cheese has melted and charred a little.

Eat with tacos or with a salad and greens for dinner.

Watch me make the recipe here!