Ingredients:

  • 2 tablespoons olive oil
  • 1 large onion, chopped
  • 2 peppers, cut into small chunks
  • 2 courgettes, thickly sliced
  • 2 teaspoons smoked paprika
  • 2 cloves garlic, crushed
  • 2 x 400g cans butter beans, drained and rinsed
  • 2 x 400g cans chopped tomatoes
  • 150g California walnuts
  • 75g pitted green olives, sliced
  • 1 tablespoon chopped flat leaf parsley
  • Rice to serve

Preparation:

  1. Heat the oil in a large saucepan and fry the onion, peppers and courgettes for 5 minutes until softened.
  2. Stir in the paprika and garlic and cook for 1 minute then add the butter beans, chopped tomatoes and ½ can of water, walnuts and olives
  3. Bring to the boil, cover and simmer for 10 minutes.
  4. Serve sprinkled with parsley and cooked rice.

Cooks tip:-Serve half as above then use the rest the next day on jacket potatoes or stirred into cooked pasta for a quick lunch or supper or simple freeze half for another time.