PREP TIME: 0 hours 10 mins
COOK TIME: 0 hours 50 mins
TOTAL TIME: 1 hour 0 mins
2 tbsp. olive oil
1 onion, finely sliced
2 garlic cloves, finely chopped
2 large leeks, sliced
2 x 400g cans cherry tomatoes
2 x 400g cans butter beans, drained
150 ml (¼ pint) hot vegetable stock
1-2tsp balsamic vinegar
- Preheat the oven to 180°C (160°C fan) mark 4. Heat the olive oil in a flameproof casserole on the hob. Add the onion and the garlic and cook for 10min until golden and softened. Add the leeks and cook, covered, for 5min.
- Add the tomatoes, beans and stock and season well. Bring to the boil, then cook in the oven, covered with a lid, for 35-40min until the sauce has thickened.
- Stir in the balsamic vinegar and spoon into warmed bowls. If you like, serve with quartered lime wedges. Serve with: brown rice. The grains aren’t polished, as in white rice, so they are still covered in a layer of bran that gives them a lovely nutty flavour.
SOURCE: Good Housekeeping