Name: Mixed bean and peas tomato casserole
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 1
Ingredients: 18.20 gm extra virgin olive oil; 1 small brown onion, chopped; 1 garlic clove, crushed; 20.00 ml balsamic vinegar; 700g btl Mutti Tomato Passata; 500.00 ml frozen baby green beans; Pinch of caster sugar; 500.00 ml frozen broad beans, thawed, peeled; 125.00 ml frozen peas; 40.00 ml chopped fresh basil leaves, plus extra leaves to serve

Mixed bean and peas tomato casserole

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Prep Time:
5 minutes

Cook Time:
20 minutes

Total Time:
25 minutes

Upgrade your side dish with a savory mixed bean and pea casserole - add penne and feta for a delicious complete meal!

Ingredients:

18.20 gm extra virgin olive oil
1 small brown onion, chopped
1 garlic clove, crushed
20.00 ml balsamic vinegar
700g btl Mutti Tomato Passata
500.00 ml frozen baby green beans
Pinch of caster sugar
500.00 ml frozen broad beans, thawed, peeled
125.00 ml frozen peas
40.00 ml chopped fresh basil leaves, plus extra leaves to serve

Instructions:

In a small flameproof casserole dish, heat oil over medium heat. Sauté onion for 5 minutes until tender. Add garlic and cook for 1 minute until fragrant. Stir in vinegar and cook for 1 minute. Add passata, green beans, and sugar. Season with salt and pepper. Bring to a simmer, then reduce heat to low. Simmer for 6 to 8 minutes, stirring occasionally.
Add broad beans, peas, and chopped basil to the dish. Cook for 2 minutes or until the sauce slightly thickens and the peas are heated through. Garnish with more basil and then serve.

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