Veggie bean casserole with pesto garlic croûtes

Veggie bean casserole with pesto garlic croûtes

This hearty fennel and bean casserole makes a great vegetarian option for lunch or a Christmas buffet. Serve with crisp pesto toasts.

Veggie bean casserole with pesto garlic croûtes

Want more heat? Try our spicy bean stew with crispy cauliflower topping.

 

  • Serves icon Serves 6-8 as part of a buffet
  • Time icon Hands-on time 20 min, plus 20 min simmering time

This hearty fennel and bean casserole makes a great vegetarian option for lunch or a Christmas buffet. Serve with crisp pesto toasts.

Want more heat? Try our spicy bean stew with crispy cauliflower topping.

 

Nutrition: per serving

Calories
279kcals
Fat
9.6g (1.1g saturated)
Protein
9.7g
Carbohydrates
30.1g (6.2g sugars)
Fibre
7.7g
Salt
1.2g

Ingredients

  • Splash olive oil
  • 2 red onions, cut into chunks
  • 1 fennel bulb, cut into chunks
  • 5 garlic cloves, roughly chopped
  • 1 bay leaf
  • 2 bushy rosemary sprigs, 1 left whole, 1 leaves stripped and finely chopped
  • 200ml red or dry white wine
  • 400g tin crushed tomatoes, plus half a tin water
  • 1-2 tbsp balsamic vinegar
  • 450g jar roasted red peppers, drained and cut into strips
  • 50g green olives (pitted or unpitted)
  • 50g capers or caperberries, rinsed
  • 700g jar butter beans (or 2 x 400g tins), drained
  • 1 ciabatta, sliced 1-2 cm thick
  • ½ x 165g jar good quality pesto (vegetarian if needs be)
  • 25g parmesan (or vegetarian alternative), grated
Sticky screen? No thanks! Tap to prevent your screen from going off while cooking.

Method

  1. Put a splash of oil in a shallow casserole, then fry the onions, fennel, garlic, bay leaf and rosemary sprigs with some salt and pepper for 20 minutes, stirring now and then, until the veg have taken on some colour and are becoming tender.
  2. Add the wine to the pan, then use a wooden spoon to scrape the bottom of the pan to deglaze it. Stir in the tomatoes and water along with the balsamic vinegar, peppers, olives, capers/ caperberries and beans, then bring up to a fast simmer. Turn down the heat and simmer gently on a low-medium heat for 20 minutes. Remove the bay leaf and rosemary sprigs, then stir in the chopped rosemary.
  3. Meanwhile, heat the grill and toast the bread, then top with plenty of pesto and the cheese. Serve with the casserole.

Nutrition

Nutrition: per serving
Calories
279kcals
Fat
9.6g (1.1g saturated)
Protein
9.7g
Carbohydrates
30.1g (6.2g sugars)
Fibre
7.7g
Salt
1.2g

delicious. tips

  1. You can make the bean casserole up to a day ahead. Cover and chill, then reheat until piping hot to serve. The croûtes are best made fresh on the day.

Buy ingredients online

Recipe By:

Jen Bedloe
Former head of food delicious.

Subscribe

Fancy getting a copy in print?

Subscribe to our magazine

Rate & review

Rate

Reviews

Share a tip

Or, how about...?

Save recipe icon Save recipe icon Save recipe

Casseroles

Italian bean casserole

This vegetarian Italian bean casserole recipe is made with two...

Save recipe icon Save recipe icon Save recipe

Healthy family meals

Quick butternut and bean stew with cauliflower ‘rice’

Serving this butternut and bean stew, with rice made from...

Save recipe icon Save recipe icon Save recipe

Garlic

Garlic and white bean stew with gremolata

Inspired by the Spanish stew ‘caldo gallego’, this white bean...

Save recipe icon Save recipe icon Save recipe

Discover one-pots

Pork and root vegetable casserole with fennel and mustard dumplings

Pork is slow-cooked until succulent with cider, apples and root...

Subscribe to our magazine

Food stories, skills and tested recipes, straight to your door... Enjoy 5 issues for just £5 with our special introductory offer.

Subscribe

Unleash your inner chef

Looking for inspiration? Receive the latest recipes with our newsletter

We treat your data with care. See our privacy policy. By signing up, you are agreeing to delicious.’ terms and conditions. Unsubscribe at any time.