Provencal Bean Bake
Provencal Bean Bake - Another of our favourite Mediterranean recipes, where warm flavours really liven up some simple ingredients.
Prep time5 minutes
3 portions
Ingredients
- 55 g (2 oz) Bertolli with butter
- 1 onion peeled and sliced
- 115 g (4 oz) 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
Nutritional facts
| Energy (kcal) | 98 kcal |
| Energy (kJ) | 409 kJ |
| Protein (g) | 3.2 g |
| Carbohydrate incl. fibre (g) | 17.6 g |
| Carbohydrate excl. fibre (g) | 13.1 g |
| Sugar (g) | 9.7 g |
| Fibre (g) | 4.6 g |
| Fat (g) | 2.7 g |
| Saturated fat (g) | 0.3 g |
| Unsaturated fat (g) | 0.3 g |
| Monounsaturated fat (g) | 0.1 g |
| Polyunsaturated fat (g) | 0.2 g |
| Trans fat (g) | 0.0 g |
| Cholesterol (mg) | 0 mg |
| Sodium (mg) | 289 mg |
| Salt (g) | 0.72 g |
| Vitamin A (IU) | 6798 IU |
| Vitamin C (mg) | 18.0 mg |
| Calcium (mg) | 77 mg |
| Iron (mg) | 1.98 mg |
| Potassium (mg) | 627 mg |
Instructions
- Melt Bertolli in large pan and sauté onion, carrots, celery, garlic and herbs over gentle heat for about 5 minutes or until soft.
- Add remaining ingredients and season well with salt and pepper.
- Bring to the boil, cover and simmer for 15-20 minutes.
- Serve recipe with garlic bread.
