Broccoli Cheddar Beans

Need dinner in 10? This hits the spot.

3 or 4 servings

Ingredients

1 tablespoon olive oil

½ teaspoon salt

½ teaspoon vege stock powder

1 medium onion, finely chopped

3 (or more) garlic cloves, chopped as fine as you like

2  x 400g cans cannellini beans – not drained

1 large head of broccoli, chopped into bite-sized pieces (keep the stalk to use in another dish or chop it finely and use it in this one)

Approx 1 cup grated Angel Food cheddar

To garnish: fresh parsley, black pepper

Instructions

1.        Heat a large pot on medium heat. Once it’s up to temperature add the oil, salt, stock powder, onion and garlic.

2.        Cook, stirring regularly, for about 5 minutes, until the onion is softened.

3.        Add the beans (brine and all!), broccoli and cheese, and stir gently.

4.        Bring to a simmer, pop the lid on, and cook until the broccoli is as cooked as you want it. Stir regularly to ensure the beans aren’t sticking to the bottom of the pan. The stirring will crush some of the beans and help to thicken the liquid. It will only take about 5 minutes to cook.

5.        Serve in bowls, topped with parsley and black pepper, with bread for dipping/scooping.