An easy, 15-minute one-pot dinner made mostly from jars and tins you can keep on hand for an almost-instant meal when you've had one of *those* days. Gluten free, sugar free, vegetarian.
- 1 large (2 small) onion(s), finely sliced
- 2 cloves garlic, minced
- 1 400g (14 oz) tin plum or chopped tomatoes
- 2 400g (14 oz) tins (or 500g/3 cups cooked) butter beans
- handful of roughly chopped sundried tomatoes
- couple of handfuls of pitted green olices
- a few drained artichoke hearts, chopped
- 1 tablespoon dried oregano
- a couple of handfuls of young kale leaves, roughly chopped (optional)
- handful of fresh basil leaves
- generous helping of freshly grated Parmesan or Pecorino cheese (leave out for vegan)
- squeeze of lemon juice
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Fry the onion in a good glug of olive oil for 5 minutes over low heat until just going golden and well softened (add the minced garlic for the last minute), then add the plum or chopped tomatoes and half a tin of water, the butter beans, sun-dried tomatoes, olives, artichoke hearts, oregano and kale leaves. Bring to the boil and simmer for 5-10 minutes until thickened and heated through. Top with fresh basil leaves, a generous helping of fresh grated Parmesan or Pecorino cheese and a squeeze of lemon juice. Take it further by adding cooked pork: crispy bacon bits, cooked sliced sausages and chorizo all go really well here.