Calories - 295
400g Tinned butter beans, drained (240g when drained)
100g Passata black pepper
1/2 Onion, finely diced
2 Garlic cloves, minced
1 tbsp Extra virgin olive oil
1 tbsp Tomato purée
1 tbsp Tamari
1/2 tsp Smoked paprika
1/4 tsp Dried thyme
1 Sweet potato
1/4 cup Cottage cheese
Chopped Chives to garnish
1
Preheat your oven to 170C. Bake your sweet potato for 25 minutes until cooked through.
2
Heat the oil in a saucepan, and add the onion and garlic. Cook over a medium heat for 5 minutes until soft and translucent. Add the tomato purée, paprika, thyme, sugar and tamari, and cook for a couple more minutes
3
Add the beans and passata, and simmer for at least 5 minutes, until the mixture is piping hot and the sauce has thickened a little
4
Season generously with black pepper. Spoon on top of the hot sweet potato, add a generous spoonful of cottage cheese and a sprinkle of chives.
