Baked Butter Beans with Baked Potato
Nb persons: 1
Yield: 345 cals
Preparation time:
Total time:
Source: Tesco Diets
| 3 oz | butter beans canned |
| 1 oz | celery |
| 2 oz | onion |
| 1 small tin | canned tomatoes |
| ½ tsp | tomato purée |
| 1 clove | garlic |
| 1 tsp | olive oil |
| 1 pinch | dried thyme |
| ½ tsp | reduced sugar jam |
| 1 tbsp | fresh parsley |
| 1 | baking potato 4 oz |
| 1 | tomato, additional |
| 6 oz | low fat yogurt, additional |
1. Preheat the oven to 200°C.
2. Prick the potato all over with a fork, place on a high shelf in the oven and bake for 1-1½ hours or until tender the whole way through.
3. Meantime, prepare the beans.
4. Heat the olive oil in a non-stick pan and add the onion and crushed garlic. Sauté for 4 minutes, then add the sliced celery. Continue to cook for a further 4 minutes. Add the thyme, tomatoes, tomato purée and jam, bring to a simmer and then stir in the butter beans. Place on a low shelf in the oven and cook until the potato is ready. Add a little water or cover with foil if the sauce appears too dry.
5. Stir the parsley into the beans just before serving with the baked potato.
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