Navy Bean & Tomato

Ingredients

• 2 ripe medium tomatoes, diced
• 1/2 cup cooked or canned navy beans, drained and rinsed
• Splash of water

Method

1. 01

   Dice 2 ripe medium tomatoes and cook in a small saucepan over low heat with a splash of water for 6-8 minutes until soft and broken down.

2. 02

   If using canned navy beans, drain and rinse well. If using dried, soak overnight then simmer 60-75 minutes until tender; drain.

3. 03

   Combine the cooked tomatoes with 1/2 cup cooked navy beans in a blender.

4. 04

   Blend until smooth, adding water as needed. Pass through a sieve for an ultra-smooth consistency.

How to offer

Serve warm as a smooth, flavourful puree. The slight tang of tomato works well with the mild, creamy navy beans.

Storage

Store in an airtight container in the refrigerator for up to 3 days. Freeze in ice cube trays for up to 2 months.

Nutrition note

Excellent source of vitamins A and C. Contains lycopene, potassium, and antioxidants. Low in calories.

Nutrition information is general guidance, not medical advice. Read our nutrition disclaimer