Crusted Bean and Pesto Bake

  1. Soak the borlotti beans overnight. Drain and put in pan with enough water to cover. Boil with lid off for 10 mins, then simmer with lid on until soft, adding extra water as necessary.
  2. Peel and chop onion + garlic. Heat the oil in a flameproof/ovenproof casserole, add the onion, garlic and herbs and fry for 5 mins until softened. Add the tomatoes and pesto; stir well.
  3. Add borlotti beans together with their liquid. Bring to the boil, cover and simmer gently for 15 mins. Remove from the heat and season to taste.
  4. Mix all the topping ingredients together until evenly combined. Scatter evenly over the top of the stew and bake in the oven at 200 C (400 F) Mark 6 for 15 mins until the topping is crisp and golden. Serve with a green vegetable + warm bread.


Back