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Baked Butter Beans with Baked Potato
Nb persons: 1
Yield: 345 cals
Source: Tesco Diets
|3 oz||butter beans canned|
|1 small tin||canned tomatoes|
|½ tsp||tomato purée|
|1 tsp||olive oil|
|1 pinch||dried thyme|
|½ tsp||reduced sugar jam|
|1 tbsp||fresh parsley|
|1||baking potato 4 oz|
|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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