Crusted Bean and Pesto Bake

Category:

Lunch Dinner

1 onion

2 garlic cloves

30ml (2tbsp) olive oil

15ml (1tbsp) mixed herbs

400g can chopped tomatoes

30ml (2tbsp) sun dried tomato pesto

400g can of kidney beans

400g can of cannelloni beans, drained

Pepper

100g fresh wholemeal breadcrumbs

75g low fat cheddar cheese, grated

1. Peel and chop the onion and garlic. Heat the oil in a pan, add the onion, garlic and

herbs and fry for 5 minutes until softened. Add the tomatoes and pesto and stir well.

2. Add the kidney beans with their liquid, and the drained cannelloni beans. Bring to the

boil, cover and simmer gently for 15 minutes.

3. Remove from the heat and season with pepper to taste

4. Place the mixture in a casserole dish and scatter breadcrumbs and cheese over the top

5. Bake in the oven at 200°C for 15 minutes until the topping is crisp and golden. Serve

with salad.

Serves 4

Serving size 322 vegetarian

Per Serving