Beany
Mackerel Pot
Serves 6
Points plan 9
pts per serving
Core recipe
680 g (1lb
8oz) ‘ready to eat’ peppered smoked mackerel fillets, fresh or defrosted,
skinned and cubed
1 x 15 ml spoon (1 tablespoon) sunflower oil
1 small onion, chopped
1 clove garlic, crushed
1 yellow pepper, deseeded and cut into strips
1 x 200 g can chopped tomatoes
1 x 400 g can flageolet beans (or similar), drained
1 x 200g can baked beans
salt and black pepper
1 x 15 ml spoon (1 tablespoon) sunflower oil
1 small onion, chopped
1 clove garlic, crushed
1 yellow pepper, deseeded and cut into strips
1 x 200 g can chopped tomatoes
1 x 400 g can flageolet beans (or similar), drained
1 x 200g can baked beans
salt and black pepper
Heat the oil
in a large shallow pan. Cook the onion, garlic and pepper for 1-2
minutes.
Stir in the
chopped tomatoes and beans. Bring to the boil, stirring occasionally and
reduce the heat.
Add the fish
to the pan. Cover and simmer for 5 minutes. Season to taste.
Serve with
crusty bread or pasta shapes and green salad. (Adding points as necessary)
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