Butter bean & broccoli Italian-style bake
Masterchef’s Jane Devonshire shares a quick, illing meal using storecupboard ingredients for the base
Butter bean & broccoli Italian-style bake
SERVES 6 PREP 15 mins plus cooling
COOK 40 mins EASY V
2 tbsp olive oil
1 onion, inely chopped
1 broccoli, stem and lorets cut into
bite-sized pieces (about 250g)
2-3 garlic cloves, grated
15g basil, leaves and stalks
separated, chopped
50g chopped black olives from a jar,
plus 50ml of the brine
400g can chopped tomatoes
150g tomato passata
700g large butter beans from a jar or cans (500g drained weight), drained and rinsed
100g mature cheddar, grated
150g mozzarella, grated
1 Heat the oven to 180C/160C fan/ gas 4. Put the oil in a large frying pan and fry the onions gently until soft but not brown, about 3-5 mins. Stir in the broccoli, garlic and basil stalks, and fry for 3-4 mins more.
2 Tip in the olives, olive brine, tomatoes, passata and beans, and stir. Add the basil leaves. Season.
3 Pour into a 21cm baking dish, sprinkle over the cheeses and bake for 20-25 mins, or until the cheese is golden and the sauce is bubbling. Leave to cool for around 10-15 mins, then serve.
GOOD TO KNOW calcium • ibre • vit c •
3 of 5-a-day • gluten free
PER SERVING 316 kcals • fat 18g • saturates 8g • carbs 18g • sugars 7g • ibre 8g • protein 17g • salt 1.3g
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Next month, John Torode and Gregg Wallace return for a new series of Masterchef on BBC One.