British Smoky Butterbean and Tomato Bake

Shopping list

• 2 tbsp olive oil

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• 1 piece onion — finely chopped

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• 2 clove garlic — minced

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• 1.5 tsp smoked paprika

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• 400 g tinned chopped tomatoes

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• 2 tbsp tomato purée

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• 2 piece tinned butterbeans — 400g tins, drained and rinsed

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• 150 ml vegetable stock — ensure vegan

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• 0.5 tsp dried thyme

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• 50 g dried breadcrumbs — ensure vegan

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• 2 tbsp fresh parsley — chopped

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Step by step

1. 1

   Preheat the oven to 190°C (170°C fan).

2. 2

   Heat 1 tablespoon of olive oil in a large frying pan over medium heat. Add the onion and cook for 5 minutes until softened.

3. 3

   Stir in the garlic and smoked paprika and cook for 1 minute until fragrant.

4. 4

   Add the tinned tomatoes, tomato purée, butterbeans, vegetable stock and thyme. Simmer gently for 8– 10 minutes, stirring occasionally, until the sauce has thickened slightly.

5. 5

   Pour the butterbean mixture into a medium-sized baking dish (approximately 20 × 25 cm).

6. 6

   In a small bowl, combine the breadcrumbs, remaining tablespoon of olive oil and chopped parsley. Scatter evenly over the butterbean mixture.

7. 7

   Bake for 20– 25 minutes until the topping is golden and crisp.

8. 8

   Allow to cool for 5 minutes before serving.