Crusted Bean and Pesto Bake
| Category: | Lunch Dinner |
Ingredients
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
Crusted Bean and Pesto Bake Directions
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.
Notes
Serves 4
Nutrition facts
Serving size 322 vegetarian
Per Serving
| Kcal: | 127 kcal |
| Kjoule: | 526 Kjoule |
| Fibers (g): | 3.1g |
| Sodium (mg): | 0.6mg |
| Carbs: | 13.2g |
| Sugar (g): | 2.7g |
| Fat: | 5g |
| Saturated fat (g): | 0.9g |
| Proteins: | 5.6g |
