Quick tomato baked beans

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Serves 2

1 tbsp olive oil
½ onion, finely chopped
1 garlic clove
½ tsp smoked paprika
1 x 400g tin of cannellini beans, drained and rinsed
1 x 400g tin chopped tomatoes
2 tbsp tomato purée
1 tbsp Worcestershire sauce (optional)
1 tbsp balsamic vinegar
Salt and pepper
2 small handfuls of spinach

To serve:
Parmesan, grated
Wholemeal toast

  1. Heat the oil in a pan over a medium heat and cook the onion for 4-5 minutes until softened. Add the garlic and paprika and cook for one minute.
  2. Add the beans, tomatoes, tomato purée, Worcestershire sauce and balsamic and simmer for 20-25 minutes until thickened, topping up with a splash of water if the beans start to look too dry. Season with salt and pepper.
  3. Stir in the spinach and cook for 1-2 minutes until it has just wilted. Serve the beans on slices of toast and top with grated Parmesan.

Per serving: 392kcals, 12.3g fat (3.7g saturated), 47.3g carbs, 12.6g sugars, 20.9g protein, 14.6g fibre, 0.501g sodium