Canned cannellini beans, rinsed, drained
1 can(s), (1x400g can)
Fresh mixed vegetables
400 g, diced
Dried chilli flakes
¼ tsp, (optional)
2 medium, peeled, cut into 2cm pieces
Vegetable stock, liquid, salt-reduced
4 cup(s), (1L)
100 g, (4 stalks), trimmed, shredded
1 x 3 second spray(s)
- Place half the cannellini beans in a small bowl. Using a fork, coarsely mash. Set aside. Lightly spray a large non-stick saucepan with oil and heat over medium-high heat. Add the vegetable mix and chilli and cook, stirring, for 5 minutes or until vegetables start to soften. Add potato and mashed beans and cook, stirring, for 2 minutes.
- Add stock and bring to the boil. Reduce heat to medium-low and simmer, uncovered, for 20 minutes or until vegetables are very tender. Add remaining unmashed beans and silverbeet and cook, stirring, for 10 minutes or until beans are heated through and silverbeet wilts. Season with salt and freshly ground black pepper. Serve.