Bean Carrot Bean Bake

individual portion
this is slightly different from ingredient listing because the basil was off
also used quite well toasted Pine Nuts which got overcooked in this – lightly toasted preferable for this

187.5g tinned Butter Beans
40g toasted Pine Nuts
1 Albumen
30g Cheddar Cheese
30ml Sunflower Oil
320g Carrots sliced medium thin
230g Green Beans whole – minus tops – parboiled 10min
medium slice of ginger finely chopped
1/2 teaspoon garlic granules
small amount of chilli powder

Pre-heated oven to 190°C

BUTTER BEANS (10min)
Mixed the Albumen, Pine Nuts and Butter Beans together and left till ready to cook
Spread the Beans on 21x16x6cm thick oven dish fully lined with parchment paper
Baked 10min

CARROTS (10min)
In small frypan, fried the Carrots in 10ml Sunflower Oil for 10min
5min before the end added 5ml Sunflower Oil to the pan and let the ginger colour up in this before stirring into the Carrots

GREEN BEANS (5min)
In medium large frypan, seasoned the Green Beans with the dry garlic and chill, fried in 15ml Sunflower Oil for 5min

BEAN BAKE (15min)
After cooking above
Transferred the Carrots in jug and blended with hand blender till mashed more than pureed
Spread the Carrot mash over the Butter Beans
Put the Green Beans on top
Covered with the Cheese
Baked 15min

complete protein 20.6g
saturated fats 11.6g
uncompleted legume protein 9.7g