LET US KNOW WHAT YOU THINK

Dietary key

V
Vegetarian
V*
Vegetarian Option
Ve
Vegan
Ve*
Vegan Option
G
Gluten-Free
G*
Gluten-Free Option
D
Dairy-Free
D*
Dairy-Free Option

Home / Recipes

Rated 0 by 1 user.

Rich Tomato Baked Beans with Roasted Mediterranean Veg + Basil Pesto

A nifty yet DELICIOUS way to use up leftover roasted veg. Simply stir them through our Rich Tomato Baked Beans, load onto a chunky slice of toasted sourdough + top with pesto for a real taste of Mediterranean summer. We roasted diced courgettes, aubergines + peppers at 180C in plenty of olive oil, salt + pepper for about 40 mins, until soft, jammy and a little caramelised.

Feeds: 2

Takes: 15 minutes

Ingredients

1 jar Rich Tomato Baked Beans

100g leftover roasted Mediterranean vegetables (courgette, peppers, aubergine)

2 tsp pesto (pre-bought or homemade)

2 slices of sourdough bread, or bread of choice

A few basil leaves, for garnish

Directions

Heat the baked beans in a pan over a medium heat. Tip in the leftover veg and gently simmer until warmed through.

Toast the bread until crisp and golden - either in a toaster for a quick, light finish, or in a pan with a drizzle of olive oil, frying both sides until crisp and golden brown.

Spoon the beans onto the toast, top with a drizzle of pesto and a few basil leaves.

More Recipes

Save

G

Butter Bean, Mackerel + Beetroot Chopped Salad

Feeds: 3-4

5 minutes
Save

BBQ Chickpeas with Sausages + Veggies

Feeds: 3

30 minutes
Save

Moroccan-Inspired Chickpea Tagine with Herby Bulgur Wheat and Lemon + Olive Salsa

Feeds: 4

45 minutes
Save

Ve

V

G

D

Thai Red Chickpea Curry

Feeds: 3

25 minutes
Save

Squash, Sage + Goats Cheese Beanotto™

Feeds: 3

45 minutes
Save

V

G

Creamy Fennel + Artichoke Bean Bake

Feeds: 4

40 minutes

View All