This recipe works well with gluten-free pasta, which is available from most supermarkets. The secret is to lightly cook the pasta, then finish cooking it in the oven. You can cover it with mozzarella or Parmesan for a cheesy topping. Or just pop it in the oven without any cheese for a crunchy topping.
I do like easy to prepare cooking, this recipe doesn’t get any simpler, and it looks very impressive. The blue cheese can be omitted if you want or changed for a different cheese altogether such as Cheddar, Lancashire or even Caerphilly. I use Cropwell Bishop as it has a very creamy flavour and waxy texture.
You can use any kind of tinned beans like haricot or cannellini, drain then well from the cans.
Cover with water and bring to the simmer.
Meanwhile medium chop and fry the onion.
Chop a pre-cooked sausage or ham and mix that with the onion just to heat it up
Add both the onion and the ham to the beans and the liquid.
Roughly bash some garlic and add it with the squeezed orange juice.
Leave it to cook gently for about 45 minutes. Keep an eye on the liquid level.
Add some greenery – like finely sliced cabbage, spring greens or spinach.
Season to taste.
Garnish with a dash of olive oil when serving.
