Baked Butter Beans with Baked Potato

Baked Butter Beans with Baked Potato Categories: casserole|beans|vegetarian
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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