Tomato and Bean Casserole

Ingredients

15ml vegetable oil

half an onion

half a carrot

1 piece green pepper

1 piece red pepper

half a courgette

100g mixed beans

150g tinned tomatoes

pinch of mixed herbs

100mls stock

5ml spoon tomato puree

Method

1. Chop onion, thinly slice carrot and courgette. De-seed and dice peppers.

2. Heat the oil in a large pan and gently fry the onion until soft. Stir in the carrot, courgettes and peppers fry gently for 5 minutes. Add the beans, tomatoes, puree and stock and cook for 20 minutes until tender.

Serve with a crisp green salad, fresh crusty or garlic bread.