Mac & Beans

Move over Mac’n’Cheese and make some room for Mac’n’Beans!

We’ve made the crowd-pleasing Mac’n’Cheese even better with this veganised, beanified version. Featuring our Organic Cannellini Beans, it’s better and beanier than your wildest dreams!

40 mins

4 people

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INGREDIENTS

2 tins Mr Organic Cannellini Beans

250g macaroni pasta

100g white potato, peeled & cooked until soft

1 tbsp vegan butter

1 tbsp Mr Organic Olive Oil

1 onion, chopped

2 garlic cloves, chopped

1 tbsp white miso

2 tbsp nutritional yeast

1 tbsp Mr Organic Lemon Juice

1/4 tsp black pepper

1/4 tap sea salt

200ml plant milk

1/2 tsp fresh thyme

80g shredded vegan cheese (optional)

1-2 tbsp breadcrumbs

METHOD

Prepare your pasta according to package instructions and preheat your oven to 180C.
Sauté the onions in vegan butter over medium heat, add the garlic and remove from the heat after 1 minute. Transfer to a blender.
Add the potato, nutritional yeast, miso, salt, pepper, lemon juice, plant milk and 2/3 of the beans to the blender and blend into a smooth sauce, adding small amounts of pasta water until you get the desired texture.
Add the rest of the beans into a pan and fry them in the remaining butter with the thyme until lightly crispy.
Drain the pasta and mix with the sauce and season to taste with salt and pepper.

Transfer to an oven dish and sprinkle with vegan cheese and breadcrumbs. Bake in the preheated oven at 180C for 12-15 minutes or until melted and golden.
Serve topped with the crispy beans & herbs and more nutritional yeast, if desired.