- 250g/9
oz new potatoes or chat potatoes, halved or quartered.
- 1 tbsp
olive oil.
- 1 large
onion, sliced
- ! garlic
clove, chopped.
- 4 rashers
smoked streaky bacon, roughly chopped.
- 50g/
1¾ oz fine green beans.
- 75g/2¾
oz shelled broad beans, thawed if frozen.
- 1 courgette,
sliced.
- 100g
3½ oz cherry tomatoes, halved.
- 150ml/¼
pint vegetable stock, ideally gluten free.
- 1 tsp
tomato purée
- salt
and freshly ground pepper.
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- Cook
the potatoes in a pan of boiling , salted water for about
8 - 10 minutes until just tender, and then drain well.
- Meanwhile,
heat the oil in a large pan and cook the onion, garlic and
bacon for 5 minutes.
- Add the
potatoes to the pan and cook for a further 5 minutes.
- Stir
in the beans and courgette and cook for 2 - 3 minutes more.
- Stir
in the tomatoes, stock, purée , salt and pepper to taste.
- Bring
to the boil, cover and simmer for 3 - 5 minutes until the
vegetables are tender.
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