A little clever thinking adds more veg to the beans to make the meal a little smarter – and tastier!
Prep: 10 mins
Cook: 10 mins
Serves 4
Nutritional information
Per serving:
- 1,037kJ / 247kcal
- 12g protein
- 5g fat, of which 1.1g saturates
- 33.1g carbohydrate, of which 7.9g sugars
- 10.9g dietary fibre
- 1g salt
Ingredients
- 1 red pepper, deseeded and finely chopped
- 4 spring onions, finely chopped
- 1 tin (420g) reduced-salt and reduced-sugar baked beans
- 150g mushrooms, sliced
- 16 cherry tomatoes, halved
- 4 medium slices wholemeal bread
- 4 teaspoons lower-fat spread
- freshly ground black pepper
Method
-
Put the pepper and spring onions into a large saucepan with 3 tablespoons of water. Cook for 2 to 3 minutes over a low heat, until the water has evaporated.
-
Add the beans, mushrooms and cherry tomatoes to the saucepan. Heat gently for 5 to 6 minutes, stirring often, until the beans are piping hot.
Information:
If you don't have any spring onions, you can always use finely chopped onion.
-
Meanwhile, toast the bread, then spread each piece with the lower-fat spread. Pile the beans on to the toast and serve, sprinkled with black pepper.
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