Tomato and Bean Bake with Breadcrumbs

• 3 tbspolive oil
• 1onion, finely chopped
• 1carrot, coarsely grated
• 4garlic cloves, crushed
• 2 x 400gtins chopped tomatoes
• 1 tbsptomato puree
• 2 x 400gtins cannellini beans, drained and rinsed
• 1 x 400gtin kidney beans, drained and rinsed
• 200gfrozen green beans
• 2 tspdried oregano
• fine salt
• black pepper
• 60gdried breadcrumbs
• 30gParmesan, finely grated

Method

1. 1Heat the oven to 220C (200C fan). Put the onion, carrot, three of the garlic cloves, 2 tablespoons of the olive oil and a teaspoon of salt into a baking dish about 25 x 30cm. Stir and roast for 10 minutes until the onion has softened and is starting to colour at the edges.
2. 2Stir in the tomatoes, tomato puree, cannellini beans, kidney beans, green beans, oregano and plenty of black pepper. Swill 100ml of water round the tomato tins and add that too. Spread level and bake uncovered for 15 minutes until bubbling at the edges and the sauce has thickened.
3. 3While it bakes, mix the breadcrumbs with the Parmesan, the last garlic clove, the remaining tablespoon of oil and a grind of pepper until the crumbs look damp.
4. 4Taste the sauce and add salt if it needs it; tinned tomatoes vary. Scatter the crumbs evenly over the top.
5. 5Bake for 12 minutes until the crumbs are deep golden and crisp and the sauce is bubbling up round the sides.
6. 6Leave to stand for a couple of minutes so the sauce settles, then spoon into bowls.

Per serving

kcal

471

protein

23.5g

fibre

17g

carbs

61.7g

fat

14.5g