Chicken and Butter Bean Bake
This dish looks a lot like shepherd's pie, but it's not. The base has chicken in it, instead of lamb and it's topped with butter beans, not mashed potatoes. It's a delicious, protein-rich dish that's always a hit with my family.
Ingredients
Serves: 4
- 450g dried butter beans
- 4 tablespoons milk
- salt to taste
- 2 tablespoons olive oil
- 1 small onion, chopped
- 450g chicken, blitzed in a food processor until minced
- 1 courgette, chopped
- 1 large tomato, chopped
- 1 teaspoon ground cumin
- 1/4 teaspoon cayenne pepper
- 115g Mozzarella cheese, grated
- 4 tablespoons grated Parmigiano Reggiano (Parmesan) cheese
Method
Prep:20min ›
Cook:30min ›
Extra time:8hr soaking ›
Ready in:8hr50min
- Place the butter beans into a large container and cover with several centimetres of cold water; let stand 8 hours to overnight. Drain and rinse.
- Preheat an oven to 200 C / Gas 6. Drain the soaked butter beans and cook according to package directions.
- Blend the cooked butter beans and milk together in a liquidiser until smooth; season with salt. Set aside.
- Heat the olive oil in a large frying pan over medium heat; cook the onion in the hot oil until soft, about 5 minutes. Add the chicken and cook until completely browned, 7 to 10 minutes more. Stir the courgette, tomato, cumin and cayenne pepper into the chicken; cook until the vegetables are slightly tender, about 7 minutes more. Spread the mixture into the bottom of an 18x28cm or similar sized baking dish; pour the butter bean mixture over the chicken and vegetables in a single, smooth layer. Top with Mozzarella and Parmigiano Reggiano cheese.
- Bake in the preheated oven until the top is browned and crisp, about 10 minutes.
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Reviews & ratings
Average global rating:
(4)
Reviews in English (4)
This recipe is very good, however the Lima Beans are bland and Mozzarella cheese is too. We really enjoyed the chicken layer. The next time I make it I will try and stronger tasting cheese. If anyone has come up with a better idea I'd love to hear it too. I'm suprised at the number of Calories listed in this recipe. - 19 Dec 2009 (Review from Allrecipes US | Canada)
When pureeing the lima beans, I added 1 tsp. cumin, salt to taste, dash cayenne pepper, about 3 tbs. of olive oil, and 1/4 cup Parmesan cheese. I also added 1 cup cooked cauliflower to increase the quantity. - 08 Jan 2010 (Review from Allrecipes US | Canada)
I loved the idea of this recipe, but I took a lot of liberties based on what ingredients I had available. It worked well with 2 cans of garbanzo beans for the topping! - 05 Sep 2016 (Review from Allrecipes US | Canada)