If like us you attended a BBQ or two, indulged in baked treats and drank as much as your taste buds desired this bank holiday weekend you may want to try something a little bit different this evening. Taken from Ella’s Kitchen’s new cookbook, this warming and nutritious four-bean feast is one for the entire family to enjoy; and if by a miracle you have any leftovers you can always pop them into a blender and have a bean soup for lunch the following day.
Serves 2 adults and 4 kids
Cooking time: 35 mins
What You’ll Need:
- 1 tablespoon sunflower oil
- 1 onion, chopped
- 1 carrot, diced
- 300g butternut squash
- 400g can red kidney beans, drained and rinsed
- 400g can cannellini beans drained and rinsed
- 400g can haricot beans drained and rinsed
- 400g can chopped tomatoes
- 50g green beans cut into quarters
- 150 ml vegetable stock
- A handful of basil leaves, roughly torn
What To Do:
- Preheat the oven to 200 degrees celsius/ 400 degrees fahrenheit Gas Mark 6.
- Heat the oil in a large frying pan and fry the onion, carrot and squash for 5 minutes until the onion has softened.
- Add all the canned beans, the tomatoes and the green beans, then add the vegetable stock and stir to combine. Transfer everything to a casserole dish, cover and bake for 30 minutes.
- Stir in the basil and serve with couscous or mashed potatoes.
Recipe from Ella’s Kitchen, The Cook book. To purchase click here.