Recipe courtesy of Psychologies Magazine (June 2014) and taken from Fresh and Light by Donna Hay.
This is a great meal to make when you’re short on time but need something robust to keep you going.
Serves : 4
8 cloves garlic, peeled
750g cherry tomatoes
100g flat pancetta, chopped
6 sprigs fresh oregano
2 x 400g tins butter beans or large lima beans, drained and rinsed
125ml vegetable or chicken stock
Grated parmesan and chargrilled sourdough bread, to serve
Step One : Preheat the oven to 200oC / 400oF. Place the garlic cloves, tomatoes, pancetta and oregano in a baking dish and bake for 30 minutes.
Step Two : Add the beans and stock and cook for a further 10 minutes or until the beans are warmed through.
Step Three : Sprinkle the beans with parmesan and serve with the bread and some wilted baby spinach, if desired.