Baked Spinach Bean Pots
White beans and spinach bake under cheddar in two small dishes of tomato sauce. They suit a dinner where individual portions are useful and there is room in the oven. Wilt the spinach and lose its loose water before combining the filling. The beans and sauce should be hot through the center, not simply topped with melted cheese.
North American · Preparation time: 12 min · Cook time: 22 min · Total time: 34 min · 2 servings · Easy
Recipe timing and yield are estimates. This recipe has not been kitchen-tested.
Ingredients
- 300 g Cooked white beans
- 100 g Spinach
- 240 g Canned crushed tomato
- 70 g Cheddar cheese
- 10 ml Olive oil
- 2 g Fine salt
Allergens listed for these ingredients · Milk. Check package labels.
Step-by-Step Instructions
- Heat oven to 200°C. Warm oil in a saucepan, add washed spinach and cook until wilted with no pooled liquid.
- Stir in tomatoes, drained beans and salt and bring to a simmer. Divide between two ovenproof dishes.
- Scatter grated cheddar on top and bake until bubbling throughout and the cheese is golden at the edges. Let stand briefly before serving.
Official food storage reference
Equipment
Kitchen scale, measuring jug, knife, cutting board, saucepan or pot sized for the ingredients, sieve or colander, grater, oven, ovenproof dish, spatula or spoon.
Storage
Keep perishable ingredients refrigerated according to their labels. Serve promptly. Chill cooked leftovers promptly in shallow covered portions and consult the official storage chart for the food type.
For perishable foods and leftovers, U.S. FDA guidance calls for prompt refrigeration, no more than two hours at room temperature (one hour above 32°C/90°F), and a refrigerator at or below 4°C/40°F. Follow the product label and local guidance. Smell and appearance alone cannot establish safety.
FDA handling and storage conditions
Ingredient substitution
Keep fully cooked white beans for the short bake. Dried beans cannot become tender through this tomato-rich heating step and require separate preparation.
Editorial guidance, not kitchen-tested. Check product labels and allergens after any change. These notes do not change automatic inventory matching.
Ingredient substitution principles (Colorado State University Extension)Cooking Tips
Read through the method and measure the ingredients before heating the pan. Use the listed equipment and check the recipe-specific handling notes above.
FAQ
Can I change the serving count?
Use the Recipe Converter linked below to scale ingredient quantities. Pan capacity and cooking times do not scale in direct proportion.
Is this an exact photograph of this recipe?
Where available, the credited image is a representative photograph. The caption explains known presentation differences; use the written ingredients and instructions.