Tomato & Bean Supper Recipe
By the wlr team
This recipe is simple to make and low in calories. It provides you with nearly all of your 5 a day and is full of protein; serve with mash potato and its sure to keep you full all evening
- Recipe makes: 4 servings
- Prep time:
- Cook time: 15 mins
- Calories: 276
- 454g tomatoes
- 64g celery
- 2 garlic cloves
- 150g shallots
- 400g Cannellini beans
- 1 can Borlotti beans
- 30ml olive oil
- 80g watercress
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- Peel tomatoes - cut a cross in bottom of tomato and place in a bowl of boiling water for 30 seconds, let them cool slightly then peel off the skins.
- Chop the celery, peel and finely chop the garlic and shallots.
- Drain beans and keep 6 tablespoonfuls of liquid.
- Heat olive oil in large pan, add chopped celery, garlic and shallots and cook gently for about 5 minutes until onions have started to brown.
- Add the tomato flesh and the reserved liquid to the pan and cook for 5 minutes.
- Add the beans to the pan and cook for about 4 minutes or until the beans are hot.
- Stir in the watercress and serve hot.
|Fruit & Veg||4.7|
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