Butterbean & Tomato Casserole

Butterbean & Tomato Casserole

Serves 4

Points 2 per serving

Core recipe

1 tbsp water or veg stock

2 leeks sliced

400g tin chopped tomatoes

2 x 400g tins butterbeans, drained

150ml veg stock

Cook the leeks in the 1 tbsp water until they are almost soft.  Add remaining ingredients, stir and bring to the boil. Simmer 10-15 mins until thickened.

Note: Use any veg instead of the leeks if you prefer.