BEAN AND TOMATO CASSEROLE

Serves 2. Can be served on its own or with crusty bread for a light, healthy main meal or as an accompaniment to grilled fish.

Ingredients:
100g canned borlotti beans
100g canned broad beans
100g canned butter beans
100g canned cannellini Beans
250g tomatoes
1 leek
1 celery stick
1 clove of garlic
50g rocket
1 tbsp olive oil

How to:

• Drain the beans, saving 6 tablespoons of liquid
• Remove the tomato skins by cutting a cross in the base of each tomato and plunging them into a bowl of boiling water until the skin split. Take them out of the water with a slotted spoon and once cool peel off the skin.
• Heat the oil in a large non-stick pan and brown off the leek, celery and garlic
• Add the tomato and bean liquid to the pan and heat gently for 5 minutes
• Keeping the butter beans to one side, add the rest of the beans to the pan, after two minutes add the butter beans and cook for a further two minutes until it is heated through
• Stir in the rocket