Pesto Bean Bake – A Vegetarian Delight

Pesto Bean Bake Header

I have to Thank my good friend Alex for introducing me to this recipe. This is quite simply one of the tastiest vegetarian meals I have tried recently.
I made this over the Christmas holidays for Mr Hungry Squirrel, and my Sister-In-Law and niece who are both vegetarian, and it went down a treat. Even the meatiest eaters of my family loved it!


Beany Goodness

The Recipe


  • 3 tbsp olive oil
  • 2 medium onions, diced
  • 2 sticks of celery, finely chopped
  • a bunch of spring onions, finely chopped
  • 2 large carrots, grated
  • 2 garlic cloves, crushed
  • 2 400g tins of chopped tomatoes
  • 1 carton of passata
  • 3 heaped tbsp green pesto
  • 2 vegetable stock cubes (I use baby stock cubes, so Baby Squirrel can join in)
  • 2 400g tin of beans (I like to use 1 tin of mixed bean salad, and 1 tin of haricot beans)
  • breadcumbs
  • grated cheddar and parmesan
Preheat the oven to 180°C.
Pesto Bean Bake Ingredients
Heat the oil in a large pan, then gently soften the onions, celery, spring onions, carrots, and garlic with the lid on for around 5 minutes. The vegetables should be soft, but not coloured.

Add the chopped tomatoes, passata, crumbled stock cubes and pesto. Simmer for approximately 20 minutes until all the vegetables are really soft.  

Add the beans, mix thoroughly into the stew, and simmer for a further 10 minutes.

Pesto Bean Bake Method

Place into a gratin dish and leave to cool slightly.

Pesto Bean Bake Dish

Once cooled, cover with breadcrumbs, and then sprinkle a liberal helping of cheese on the top.  

Pesto Bean Bake Topping

Bake in the preheated oven for 20 minutes. 

Pesto Bean Bake Section

Dig in, and enjoy!

PS – This would serve 6 hungry squirrels!


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