Not quite as handy, but so much better than tinned baked beans.
Ingredients:
- 1 onion – small, finely chopped
- 1 carrot – medium, finely diced
- 1 red pepper or courgette – finely diced
- 3 garlic cloves
- 400g/ 1 tin chopped tomatoes
- 2 x 400g/ 2 tins butterbeans
- Tomato paste – 2 tablespoons
- Fresh thyme leaves – 1 handful
- Oregano – 1 teaspoon
- Feta cheese – 100g
Instructions:
- Preheat the oven to 180°C
- Heat a generous splash of olive oil in a casserole/ ovenproof dish
- Add onion, carrot, red pepper, garlic, thyme and oregano
- Cook over a medium heat for 10 minutes
- Then add the tomatoes, tomato paste, and approximately 1/2 cup of water
- Cover and cook for another 10 minutes
- Then add the butterbeans and stir
- Finally, crumble the feta over the top and place the dish in the oven
- Bake for 30 minutes (uncovered)
- Serve on toast