Smoky butter beans and peas
- Prepare
- less than 30 mins
- Cook
- 10 to 30 mins
- Serve
- Serves 2
These boosted beans on toast are easy to make, super nutritious and so comforting to eat. Butter beans are cooked with sweet smoked paprika, sun-dried tomatoes and a handful peas for extra protein.
Each serving (excluding sourdough and parsley) provides 409 kcal, 20g protein, 49g carbohydrate (of which 14g sugars), 9.9g fat (of which 1.4g saturates), 21g fibre and 2.6g salt.
By Elly Smart
Ingredients
- 1 tbsp olive oil
- 1 shallot, peeled and chopped
- 1 red pepper, chopped
- 2 garlic cloves, crushed
- 400g tin chopped tomatoes
- 1 tsp sweet smoked paprika
- 3 sun-dried tomatoes, chopped
- 1 tbsp balsamic vinegar
- 400g tin butter beans, drained and rinsed
- 1 vegetable stock cube
- 75g/2¾oz frozen peas
- salt and freshly ground black pepper
To serve
- sourdough bread slices, toasted
- handful fresh flatleaf parsley, finely chopped (optional)
Method
Heat the oil in a saucepan over a medium heat. Add the shallot, pepper and garlic and cook for 4–5 minutes until softened.
Add the chopped tomatoes and season with salt and pepper. Cook for 5–8 minutes until the tomatoes start to break down and form a sauce.
Add the paprika, sun-dried tomatoes, vinegar and butter beans and crumble in the stock cube. Stir together and cook for 5–8 minutes until the sauce has thickened.
Add the peas and cook for 2 minutes until cooked through.
Serve on top of the toast with a sprinkling of the parsley, if using.
