Provencal Bean Bake

  • Prep
    5 mins
  • Cook
    25 mins
  • Serves
    3
  • Skill
    Easy

Another of our favourite Mediterranean recipes, where warm flavours really liven up some simple ingredients. Makes for an easy mid-week dinner that’s a little different, and especially delicious scooped up with some crusty garlic bread.


Ingredients

  • 55 g (2oz) Bertolli with Butter
  • 1 onion, peeled and sliced
  • 115 g (4oz) carrots, peeled and sliced
  • 2 sticks celery, washed and chopped
  • 1 clove garlic, peeled and crushed
  • 400 g tinned mixed beans
  • 400 g tinned chopped tomatoes
  • a little salt and pepper
  • 1 tbsp black olive puree

Method

  1. Melt Bertolli in large pan and sauté onion, carrots, celery, garlic and herbs over gentle heat for about 5 minutes or until soft.
  2. Add remaining ingredients and season well with salt and pepper.
  3. Bring to the boil, cover and simmer for 15-20 minutes.
  4. Serve recipe with garlic bread.