Spicy Broccoli and Cheddar Bean Bake

26 Jan

Yes, we are entirely obsessed with dishes involving baking beans with vegetables, cheeses, and other delicious goodies in this household.  This one is slightly different than the other versions, however, as  I switched from my usual cubes of cheese and made a very light cheddar cheese sauce to cut down the heat of the jalapeños a tad bit.  Although it didn’t photograph well, the dish was very pretty and colorful.  We ate this as a very filling main course, but it would be really great as a side with a nice steak or piece of chicken.

Spicy Broccoli and Cheddar Cannellini Bean Bake

1 19 oz. can cannellini/white beans, drained and rinsed

1 15 oz. can butter beans, drained and rinsed

3 small heads broccoli

2 tbs. olive oil

3-4 cloves garlic, minced

1/2 red onion, diced

2 jalapeños, deseeded with ribs removed and thinly sliced

1 leek, light green parts only, rinsed and thinly sliced

1/2 cup whole corn kernels (canned or fresh)

1 cup homemade poultry stock (mine was made from one roast chicken carcass and the bones from a large turkey breast)

1 tbs. cornstarch

2 tbs. water

1/2 tsp. Worcestershire sauce

1/2 tsp. Jack Daniels stone ground Dijon mustard

1 cup cheddar cheese, grated

1/4 cup Japanese-style panko breadcrumbs

Kosher salt and freshly cracked black pepper

Nonstick cooking spray

1 tsp. crushed red pepper flakes

Preheat oven to 375º.

Chop off the crown of broccoli and trim the stems as close as possible to the florets (the little nubs or “leaves” part of the broccoli tree).  Reserve stalks for another purpose.  Place florets in food processor and pulse 10-15 times in 1-2 second bursts until finely chopped.

Heat  olive oil over medium high heat in a large sauté pan.  Add onions and garlic and sauté until tender, about 4-5 minutes.  Season with kosher salt and freshly cracked black pepper.  Add jalapeños and leek greens and sauté 4-5 minutes until tender.   Add finely chopped broccoli, corn kernels and beans and and stir to combine.  Set aside.

In a small saucepan, bring poultry broth to a boil over medium high heat.  Reduce heat to medium low and stir in cornstarch and water mixture.  Simmer lightly until slightly thickened, 3-4 minutes.  Add mustard, Worcestershire, and slowly add shredded cheese and whisk until smooth.

Pour cheese sauce over vegetable/bean mix.  Stir thoroughly to coat beans with cheese sauce.

Spray a small casserole dish with non-stick cooking spray.  Transfer mixture into casserole dish.  Top with panko bread crumbs and spray again with non-stick cooking spray.

Place bowls on baking sheet and bake in oven for 20 minutes until cheese is melted and bubbly and breadcrumbs are golden brown.  Let sit for 5-10 minutes until sauce has set.  Garnish with crushed red pepper flakes.

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