Serves 4
1 large tin butterbeans
1 large tin tomatoes
1 onion, chopped
100g sliced mushrooms
1 carrot, sliced
1 leek, sliced
1 tbs tomato puree
2 tbs vegetable oil
1 tsp dried mixed herbs
1 clove garlic (optional)
Salt & pepper to taste
Fry the onion, garlic, carrot and leek in the oil for 3 mins.
Add the mushrooms and fry for a further 2 mins.
Add the beans (drained), the tomatoes, tomato puree, herbs, salt & pepper.
Bake in an ovenproof dish for 30mins at 375 F/190 C/ Gas Mark 5.
Serve with baked potatoes and a selection of vegetables.