Butter bean and cabbage tomato skillet
Editorial illustration; not a photograph of recipe testing.
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Serves 2 · Approximately 35 minutes. Editorial recipe suggestion; not kitchen-tested or nutritionally analysed. Any accompanying image illustrates the recipe category and may differ from the finished dish.
Ingredients
- 1 tablespoon olive oil
- 1 small onion, chopped
- 250 g canned chopped tomatoes
- 150 ml water
- 240 g drained ready-to-eat canned butter beans
- 150 g cabbage, shredded
- A pinch of thyme
Method
- Warm the oil in a deep pan. Soften the onion over medium-low heat for 5 minutes.
- Add the remaining ingredients. Bring to a gentle simmer, then cover loosely.
- Cook for 15–25 minutes, stirring occasionally, until all vegetables are tender and the beans or lentils are hot. Aubergine may need the full time or longer.
- Add water if the mixture dries out. Adjust seasoning and serve hot.
Kitchen notes
Check packaged ingredients against your dietary requirements. Use the cooking instructions on ingredient packaging where specified. Adjust seasoning and consistency to your preference. Timings are approximate; check that vegetables are tender before serving.