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Veggie bean casserole with pesto garlic croûtes

Name: Veggie bean casserole with pesto garlic croûtes
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: Serves 6-8 as part of a buffet
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

By: Jen Bedloe
Former head of food delicious.

Published: 2 Dec 21
Updated: 18 Mar 24

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.

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

Easy
December 2021

Test kitchen approved

Serves 6-8 as part of a buffet
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.

Vegetarian recipes

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

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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

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Method

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.
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.
Meanwhile, heat the grill and toast the bread, then top with plenty of pesto and the cheese. Serve with the casserole.

Recipe from December 2021 Issue

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

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.