Flageolet
Bean and Courgette Provencale
Serves 4
2½ pts per
serving
Core recipe
1 tbsp olive
oil
2 onions,
sliced
2 garlic
cloves, crushed
450g
courgettes, sliced
2 x 400g tins
flageolet beans, drained
400g tin
tomatoes
1 tsp dried
oregano
150ml veg
stock
Heat oil,
saute onion for 5 mins until softened.
Add garlic
and courgettes and cook 5 mins.
Add remaining
ingredients. Cover and simmer 10 mins. Serve
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