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Brilliant Borlotti Bean & Cornflake Chilli Bake

5.0/5 rating (2 votes)
  • Serves: 4-6
  • Prep Time: 25 mins
  • Ready in: 20 mins
  • Difficulty: Moderate
  • Print Recipe:
Brilliant Borlotti Bean & Cornflake Chilli Bake

I’m excited to reveal that I have been working with Nestlé to create three delicious new recipes using Nestlé Gluten Free Cornflakes.

Ingredients

  • 200g gluten free pasta or gnocchi
  • 2 tbsp olive oil
  • 425g can borlotti beans (well drained)
  • Finely grated zest of 1 large lemon
  • 40g pinenuts
  • 4 tbsp roughly chopped parsley
  • Pinch or two of dried chilli flakes
  • 70g gluten free corn flakes
  • 350ml single cream
  • 10g gluten free vegetable stock cube
  • Salt and pepper to season
  • 250g mozzarella cheese in slices (optional)

Method

  • Pre-heat the oven to 220°C, gas 7. Cook the pasta or gnocchi and drain well, be sure to toss in a little olive oil to stop it sticking together.
  • Place the beans, zest, nuts, parsley, chilli and cornflakes into a bowl and mix well.
  • Next combine the cream and stock cubes in a saucepan and bring to the boil, whisk well to dissolve the stock cube, before pouring over the bean mixture. Mix together well.
  • Season with salt and pepper to taste and spoon into a 28cm x 4cm deep baking dish.
  • Top with sliced mozzarella (optional) and pop into the pre-heated oven. Cook for 20 -25 minutes, or until well browned.
  • Remove from the oven and cool for 5 minutes before eating, be mindful the dish will be very hot when you take it out the oven.

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