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Ingredients
Method
- Knob of butter
- Bunch of chopped spring onions
- 400g tin of flageolet beans, drained
- 1 chopped garlic clove
- 325g tin of sweetcorn, drained
- 400g tin of plum tomatoes
- Salt and pepper
- 1 tbsp chopped parsley
- Garlic bread, to serve
- Melt the butter in a saucepan and stir in the spring onions. Gently fry for a minute or two, then add the beans, garlic, sweetcorn and tinned tomatoes with some seasoning.
- Simmer the mixture for 8 mins or so, allowing the tomatoes to break down and the sauce to reduce. Check the seasoning, stir in the parsley and serve in a warmed bowl with some garlic bread for dunking.
15 mins
1 serving
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