This was potato free but nevertheless quite delicious as I didn’t skimp on salt, pepper and garlic!
1 head fresh broccoli.
1 large onion or leek.
1.5 cups of cooked kidney beans (about a tin).
15-20 small sweet cherry tomatoes.
2 cloves of garlic.
Butter or margarine.
Dried mixed herbs.
Salt and pepper.
Saute the chopped onion or leek and chopped clove of garlic in some butter then half way through cooking at the cherry tomatoes until they start to brown and turn soft and break up. Add salt, pepper and dried mixed herbs. Set aside.
Chop/break up the broccoli in to small floret sizes. Add to hot water and boil for 5 mins until half cooked. Drain cooked kidney beans and add to broccoli and hot water for a minute or two. Drain.
Add butter to large pan and saute chopped clove of garlic and then stir in the drained broccoli and kidney beans and cook for a minute.
Add all to a shallow baking dish. Season with salt and pepper.
Spread the onion and tomato mixture over the top.
Sprinkle top with some rolled oats.
Season again with salt and pepper.
Bake in centre of oven for 20-30 minutes until veggies start to brown at 220C.
Makes two generous portions and could be served with some bread or a pie!
It’s quite dry so serve with gravy or a white sauce.