Leek and triple bean bake

Ingredients

Preparation: 20 minutes
Cooking: 25 minutes
SERVES 4
Not suitable for freezing

  • 2 tbsp olive oil
  • 2 leeks, sliced
  • 1 zucchini, cut in 2.5cm chunks
  • 600ml passata (sieved tomatoes)
  • 400g can red kidney beans, drained
  • 400g can butter beans, drained
  • 100g green beans, cut into 5cm lengths
  • 1 small French stick, sliced
  • 25g Cheddar, grated
  • 1 tbsp sesame seeds seasoning

Method

  1. Heat the oil in a large pan, add leeks and cook for 3 minutes. Add zucchini and cook for 3 minutes. Stir in passata, kidney and butter beans and seasoning. Cover and simmer for 10 minutes.
  2. Cook the green beans in boiling water for 4 minutes. Drain and stir into the passata mixture. Spoon the vegetable and bean mixture into a warmed 1.7 litre flameproof dish.
  3. Arrange slices of bread, slightly overlapping, around the edge of the dish. Sprinkle the cheese and sesame seeds on top. Place under a preheated grill for 4 minutes until the cheese has melted.