Crusted bean and pesto bake
This is a quick and easy bean stew with a delicious crumb, cheese and almond topping, and is perfect for a midweek supper. Any leftovers can be frozen.
Crusted Bean and Pesto Bake.
- 1 tbsp olive oil
- 1 onion, peeled and chopped
- 2 garlic cloves, peeled and crushed
- 1 teasp herbes de Provence
- 2 tbsp pesto rosso
- 400g can chopped tomatoes
- 400g can borlotti beans
- 400g can cannellini beans, drained
- sea salt and freshly ground black pepper
- 75g breadcrumbs
- 75g cheddar cheese
- 25g ground almonds
Heat the oil in a flameproof casserole, add the onion, garlic and herbs and fry for 5 minutes until softened. Add the pesto and tomatoes and stir well.
Add the borlotti beans together with their liquid, and the drained cannellini beans. Bring to the boil, cover and simmer gently for 15 minutes. Remove from the heat and season to taste.
Preheat oven to 200°C/fan 180°C/Gas 6.
Mix all the topping ingredients together until evenly combined. Scatter evenly across the top of the stew and bake in the oven for 15 minutes, until the topping is crisp and golden.
Serve with a green vegetable.