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Ingredients
Method
- 2 tbsp olive oil
- 3 crushed garlic cloves
- 2 tbsp tomato puree
- 1 tsp smoked paprika
- 200ml veg stock
- A few thyme sprigs
- 350g roasted mixed Mediterranean vegetables
- 2 x 400g tins of butter beans, drained
- 250g ricotta
- Crusty bread, to serve
- Preheat the oven to 200C. Mix half the oil with the garlic, paprika, tomato puree, stock and thyme in a roasting tin, then stir in the beans and mixed vegetables. Nestle the ricotta in the middle, season well and drizzle with the rest of the oil.
- Cook the mixture in the oven for 35 mins or until golden, reduced and saucy. Serve in shallow bowls with plenty of crusty bread for dipping - fabulous!
35 mins
4 serving
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