5 healthy ideas: canned beans

Make the most of a thrifty storecupboard ingredient with these simple recipes

Vegan jambalaya

SERVES 2 PREP 10 mins COOK 35 mins EASY V

Heat 2 tbsp olive oil in a large pan set over a high heat and fry 1 finely chopped onion, 4 finely chopped celery sticks and 1 chopped yellow pepper, stirring occasionally for 5 mins until starting to soften. Stir in 2 tsp smoked paprika, 1/2 tsp chilli flakes, ¹/2 tsp dried oregano and 115g brown basmati rice, then tip in a 400g can chopped tomatoes and a can full of water. Stir in 2 grated garlic cloves, a 400g can butter beans, drained, and 2 tsp veg bouillon. Bring to a simmer, then cover and cook for 25 mins until the rice is tender and has absorbed most of the liquid. Keep an eye on the pan towards the end of cooking to make sure it doesn't boil dry - if it starts to catch, add a little more water. Stir in a large handful of chopped parsley before serving.

GOOD TO KNOW vegan healthy fibre 5 of 5-a-day-gluten free

PER SERVING 547 kcals fat 15g saturates 2.2g carbs 77g sugars 19g.fibre 17g protein 18g. salt 0.3g

Crispy grilled feta with saucy butter beans

SERVES 4 PREP 2 mins COOK 18 mins EASY V