Provencal Bean Bake | Bertolli

Ingredients

• 55 g (2 oz) Bertolli with butter
• 1 onion peeled and sliced
• 115 g (4 oz) carrots peeled and sliced
• 2 sticks celery washed and chopped
• 1 clove garlic peeled and crushed
• 400 g tinned mixed beans
• 400 g tinned chopped tomatoes
• a little salt and pepper
• 1 tbsp black olive puree