Tomato & Butter Bean Casserole

Ingredients (serves 4)

15ml (1 tbspn) canola or corn oil
1 Onion, chopped
1 Red Pepper, deseeded and diced or thinly sliced
1 Yellow Pepper, deseeded and diced or thinly sliced
10g (2 tspn) ground ginger
3 Tomatoes, sliced (or 400g tin chopped tomatoes)
5g (1 tspn) Splenda/sweetener
2 x 400g cans Butter Beans, drained
2 tspn hot paprika
Freshly ground Black Pepper

1) Heat the oil in a large frying pan.

2) Add the onion, peppers and ginger and cook for several mins until the onions are soft.

3) Add the tomatoes and splenda and cook for 5-6 minutes.

4) Stir in the Butter Beans and paprika, season with pepper. Heat through for a few minutes until the beans are hot, then serve.


Posting this as requested by Caroline & Anila for a dinner suggestion. I'll add a photo next time I make it.