This is the second of our Broad bean recipes from Canned Food UK to help you make the most of this rich source of dietary fibre which also helps to give your immune system a boost.
The canned varieties can be found all year round and are just as nutritious and fresh, thanks to the goodness being locked in during the canning process, so give this recipe a go.
Ingredients (Serves 2):
400g can Vegetable soup
½ x 410g cans Lentils, drained
820g can Jersey Potatoes, drained
420g can cut green beans, drained
300g can broad beans, drained
Large bunch fresh parsley, finely chopped
2 tbsp semi-skimmed milk
Large handful breadcrumbs
1. Place the cut green beans, broad beans and soup into a flat ovenproof dish and mix together.
2. Mash the potatoes in a large bowl using the milk to soften and add the chopped parsley.
3. Spread the mashed potato over the top of the mixture in the dish.
4. Sprinkle some fresh breadcrumbs over the top of the potato and then place in a pre-heated oven for 10 minutes at 240°C/475°F/Gas Mark 9. Serve when ready.
Nutritional value per serving
Protein: 19 g
Carbohydrates: 62 g
Fat: 1.8 g
Canned Food UK has plenty of quick, easy and inexpensive recipes available for free. Visit their website or download Canned Food UK’s free u.can cook iPhone app, which features more than 90 delicious recipes, plus several step-by step video demonstrations featuring celebrity chef James Martin.