12 Cozy Dinners That Start With a Can of Beans

This small oven dish uses beans and vegetables under a layer of mash. Set the baking dish on a tray to catch any sauce that bubbles over.

Ingredients

• 2 medium potatoes, peeled and cut into even chunks
• 1 tablespoon olive oil, divided
• ½ medium onion, chopped
• 1 carrot, finely diced
• 1 tablespoon tomato paste
• 1 teaspoon flour
• ¾ cup vegetable broth
• 1 can (15–15.5 ounces) mixed beans, drained and rinsed
• ½ cup frozen peas
• Milk or a suitable alternative, as needed for mashing
• Salt and pepper, to taste

How to make it

1. Heat the oven to 400°F. Boil the potatoes until tender, drain, then mash with half the oil and enough milk to make a spreadable topping. Season to taste.
2. Meanwhile, soften the onion and carrot in the remaining oil in a saucepan. Stir in the tomato paste and flour. Gradually add the broth, stirring to avoid lumps.
3. Add the beans and peas. Simmer until the carrot is tender, the peas have cooked according to their package directions and the sauce has thickened. Transfer to a small ovenproof dish.
4. Spread the mash over the hot filling. Bake until the center reaches 165°F, checked with a food thermometer, and the top has some golden edges. Start checking after roughly 15–20 minutes. Let it settle briefly before serving.

Make it work: If you’re using refrigerated leftover mash or filling, heat the assembled dish to 165°F in the center, checked with a food thermometer. Freshly cooked components and chilled leftovers may need different oven times.