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Beetroot and bean bake served
Hearty beetroot and bean bake bubbling with melted cheese

Beetroot and bean bake

Author: Flavelo
Recipes Vegetarian & Vegan Main Courses
Hungarian cuisine loves layered dishes, and this is an exciting meat-free variation. The earthy taste of beetroot and the creaminess of beans work surprisingly well in a soured cream base, reminiscent of the classic 'Rakott Krumpli' (potato bake), but with much more fibre and minerals. A truly warming winter dish that is most tempting when fresh from the oven with a golden cheese topping.
🕒 Prep Time 20 mins
🍳 Cook Time 40 mins
⌛ Total Time 1 hr
🍽️ Servings 4 servings
🔥 Calories 480 kcal
🌍 Cuisine Hungarian

Ingredients

Equipment Needed

  • Grater: For preparing the beetroot.
  • Frying pan: For sautéing the beetroot.
  • Roasting tin: For baking.

Allergen Information

⚠️ Milk
⚠️ Eggs

Instructions

1 ✓

Peel and grate the beetroot using a coarse grater. Dice the onion. Preheat the oven to 180°C.

Tip: Raw beetroot juice stains everything; use rubber gloves and wash the board immediately.
2 ✓

Sauté the onion in oil, then add the grated beetroot and crushed garlic. Simmer for 10 minutes until the beetroot collapses and softens slightly.

Tip: Pre-cooking the beetroot is necessary because it wouldn't soften enough in the oven along with the beans.
3 ✓

Mix the beans with the soured cream, raw eggs, and spices (salt, pepper, paprika).

Tip: The egg acts as a binder which solidifies under heat (coagulation), holding the ragout together.
4 ✓

Spread the sautéed beetroot in a dish, pour over the bean and soured cream mixture, and sprinkle with cheese.

Tip: You can layer it if you like, but this way is simpler and just as delicious.
5 ✓

Bake for 25-30 minutes until the cheese melts and browns on top.

Tip: It's ready when the edges are bubbling and the centre is set (no longer wobbly).

Recipe FAQ

What kind of beans should I use?
Cannellini or pinto beans are best because they cook creamier than kidney beans. Tinned is perfect, just rinse them.
What gives it the 'Hungarian potato bake' character?
The eggs, soured cream, and sausage spices (caraway, paprika) provide that distinctive Hungarian flavour profile.

Ingredients

  • 500 g Raw beetroot
  • 400 g Cooked beans (tinned)
  • 3 tbsp Olive oil
  • 2 cloves Garlic
  • 1 whole Onion
  • 200 g Soured cream
  • 2 whole Eggs
  • 1 tsp Paprika, salt, pepper
  • 150 g Grated cheese (e.g. Trappist, Gouda or Cheddar)