We are adapting the original because we don’t have spinach or mushrooms today. I am surprised I didn’t put carrot in the original actually! This one can work for breakfast, lunch or dinner just add an egg or a baked potato to switch it up.
Ingredients:
| 1 Tin of haricot beans | 2 tsp Tomato paste |
| 1 Carrot grated | 1 Tbsp BBQ sauce |
| 1 Small onion finely diced | Pepper, salt to taste |
| ¾ Can chopped tomatoes | ½ – 1 teaspoon paprika |
| Splash of water if needed | Mixed herbs |
| Grated cheese and yogurt | ½ teaspoon Garam Masala |
Method:
Fry off the onion in a bit of oil, once brown and soft add a small nob of unsalted butter and add the carrots and garlic. Once they are cooked add the beans, spices, herbs, and canned tomatoes. The beans are sometimes a bit hard straight from the can, I checked mine and decided how much water I’d need. Simmer all for 10 minutes.
Add your garlic with your carrots to avoid it burning 
Once the canned tomatoes are added
Now add the tomato paste and BBQ sauce and simmer, I had to add a little more water and reduce for 10 minutes on a simmer. You are looking for the consistency in the image below if it is still a bit watery reduce more. I mashed the beans slightly and then added cheese and yogurt for the children.
You can add a bit of chilli at the end if you are having it on a baked potato for dinner yourself.
Create You Coaching 