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A little clever thinking adds more veg to the beans to make the meal a little smarter - and tastier!
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Prep time 10 mins
Cooking time 10 mins
Effort Super easy
Put the pepper and spring onions into a large saucepan with 3 tbsp of water. Cook for 2-3 minutes over a low heat, until the water has evaporated.
Add the beans, mushrooms and cherry tomatoes to the saucepan and heat gently for 5-6 minutes, stirring often, until the beans are piping hot. Meanwhile, toast the bread.
If you don't have any spring onions, you can always use finely chopped onion.
Spread each piece with 1 tsp of lower-fat spread. Pile the beans on to the toast and serve, sprinkled with black pepper.
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5g fat, of which 1.1g saturates
33.1g carbohydrate, of which 7.9g sugars
10.9g dietary fibre
400mg sodium, equivalent to 1g salt