Slow Cooked Ham & Bean Casserole

Slow Cooked Ham & Bean Casserole

Serves 4

Core points per recipe: 1

Points per serving 4

1 tbsp olive oil

1 onion, sliced

2 cloves garlic, crushed

1 carrot, peeled and sliced

300g swede, chopped

400g tin kidney beans, drained and rinsed

225g gammom steak, chopped into chunks

700ml stock

400g tin tomatoes, shopped

2 tbsp tomato puree

½tsp ground ginger

1 tbsp muscovado sugar

2 tsp mixed dried herbs

salt and pepper to taste

Preheat oven to Gas 4, 180ºC, 350ºF

Heat oil in a large flameproof casserole and cook the onion, garlic, carrot and swede for 3-4 minutes, without browning.

Add remaining ingredients, stirring well to mix thoroughly.  Bring to the boil, cover and transfer to the oven.  Bake for 1½ hours.

Season to taste and serve.