5 HEALTHY WAYS

5 healthy ideas canned beans

Make the most of a thrifty storecupboard ingredient with these simple recipes

V e g a n j am ba lay a

Vegan jambalaya

SERVES 2 PREP 10 mins COOK 35 mins EASY V

Heat 2 tbsp olive oil in a large pan set over a high heat and fry 1 finely chopped onion, 4 finely chopped celery sticks and 1 chopped yellow pepper, stirring occasionally for 5 mins until starting to soften. Stir in 2 tsp smoked paprika, 1/2 tsp chilli flakes, 1/2 tsp dried oregano and 115g brown basmati rice, then tip in a 400g can chopped tomatoes and a can full of water. Stir in 2 grated garlic cloves, a 400g can butter beans, drained, and 2 tsp veg bouillon. Bring to a simmer, then cover and cook for 25 mins until the rice is tender and has absorbed most of the liquid. Keep an eye on the pan towards the end of cooking to make sure it doesn’t boil dry – if it starts to catch, add a little more water. Stir in a large handful of chopped parsley before serving.

GOOD TO KNOW vegan • healthy • fibre • 5 of 5-a-day • gluten free PER SERVING 547 kcals • fat 15g • saturates 2.2g • carbs 77g • sugars 19g • fibre 17g • protein 18g • salt 0.3g

Crispy grilled feta with saucy butter beans

SERVES 4 PREP 2 mins COOK 18 mins EASY V

Set a large ovenproof frying pan over a medium-high heat and tip in 500ml passata, 2 x 400g cans butter beans, drained, 2 crushed garlic cloves, 1 tsp oregano, 200g spinach and 2 sliced roasted red peppers. Stir together and cook for 6-8 mins until bubbling and the spinach has wilted. Season, then add the juice of 1/2 lemon. Heat the grill to high. Scatter 100g feta over the sauce, drizzle with 1/2 tsp olive oil and sprinkle over the zest of 1/2 lemon plus a pinch of oregano, then grind over some black pepper. Grill for 5-8 mins until the feta is golden and crisp at the edges. Meanwhile, toast 4 small pittas, then serve with the beans and feta.

GOOD TO KNOW healthy • low fat PER SERVING 506 kcals • fat 9g • saturates 4g • carbs 69g • sugars 10g • fibre 18g protein 28g • salt 1.3g Sausage & white bean casserole

SERVES 4 PREP 20 mins COOK 1 hr 5 mins EASY

Heat the oven to 220C/200C fan/ gas 7. Roast 1 chopped red pepper, 2 sliced carrots and 2 sliced onions in a deep baking dish for 15 mins. Add 8 chipolata sausages and roast for a further 10 mins. Reduce the oven to 200C/180C fan/ gas 6, tip in a 400g can cherry tomatoes and 400g can white beans, drained, then stir in 200ml low-salt chicken stock. Cook for another 35 mins. Stir in 2 tsp Dijon mustard and 100g frozen peas, and return to the oven for 5 mins. Rest for 10 mins, then serve with potatoes, pasta or rice.

GOOD TO KNOW healthy • low cal PER SERVING 363 kcals • fat 17g • saturates 6g • carbs 32g • sugars 15g • fibre 11g • protein 16g • salt 1.2g

Guacamole & mango salad with black beans

SERVES 2 PREP 15 mins NO COOK EASY V

Put the zest and juice of 1 lime, 1 small chopped mango, 1 small chopped avocado, 100g halved cherry tomatoes, 1 chopped red chilli and 1 chopped red onion in a bowl. Stir through a large handful of coriander and a 400g can black beans, drained and rinsed.

GOOD TO KNOW vegan • healthy • low cal • 4 of 5-a-day • gluten free PER SERVING 341 kcals • fat 15g • saturates 3g • carbs 33g • sugars 18g • fibre 10g • protein 7g • salt 0.3g Prosciutto, kale & butter bean stew

SERVES 4 PREP 5 mins COOK 20 mins EASY

P

Fry 80g prosciutto, torn, in a dry saucepan over a high heat until crisp. Remove half to a bowl with a slotted spoon and set aside. Turn the heat down to low, pour in 2 tbsp olive oil and tip in 1 sliced fennel bulb with a pinch of salt. Cook for 5 mins, until softened, then add 2 crushed garlic cloves, 1 tsp chilli flakes and 4 thyme sprigs, and cook for a further 2 mins. Pour in 150ml chicken stock and bring to a simmer. Tip 2 x 400g cans butter beans into the stew, along with their liquid, then add a 400g can cherry tomatoes. Season well and bring everything to a simmer. Cook undisturbed for 5 mins, then stir in 200g kale. Once wilted, ladle the stew into bowls, removing the thyme sprigs, and top each portion with the reserved prosciutto.

GOOD TO KNOW healthy • low fat • low cal • 3 of 5-a-day • gluten free PER SERVING 290 kcals • fat 9g • saturates 2g • carbs 23g • sugars 6g • fibre 12g • protein 16g • salt 1.2g

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