SERVES 4 – PREP 5 MINS – COOK 10 MINS
1tbsp olive oil
1 onion, finely chopped
2 garlic cloves, crushed
2 x 400g cans butter beans drained
350g cherry tomato and basil pasta sauce (we used Sacla)
200g feta cheese
1tbsp parsley leaves
1 Heat the oil in a pan, add the onion and cook gently for 5 mins, to soften.
2 Add the garlic, butter beans and tomato and basil pasta sauce and simmer for 5 mins to warm through.
3 Serve topped with crumbled feta cheese and parsley leaves. Great with crusty white sesame seed bread.
Per serving: 330 cals, 16g fat (7.5g saturated), 30g carbs
Top Tip: Dinner tonight and lunch tomorrow! Cook double the quantity and enjoy as a tasty alternative to beans on toast or serve on baked potatoes.