Tomato Beans and Corn Bread
A filling, healthy and delicious lunch option.
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Cooking tools:
- Stockpot
- Saucepan
- Baking pan
- Oven
- Stove
- Mixing bowl
- Spatula
- Wooden spoon
- Chef's knife
- Cutting board
Ingredients
- Olive oil 50 millilitres
- Onion, diced 250 grams
- Garlic 20 grams (4 cloves)
- Smoked paprika ½ teaspoon
- Worcestershire sauce 75 millilitres
- Salt reduced tomato paste 140 grams
- Honey 25 grams
- Canned cannellini beans, undrained 2 x 400 gram tins
- Canned diced tomatoes 400 grams
- Mixed vegetables, fresh or frozen 200 grams
- Salt reduced vegetable stock powder 15 grams
- Spring onions, diced 40 grams
- Polenta, dry 165 grams
- White plain flour 100 grams
- Baking powder 1 teaspoon
- White sugar 20 grams
- Salt ½ teaspoon
- Bicarbonate soda ¼ teaspoon
- Margarine^ 65 grams
- Reduced fat milk 135 millilitres
- Eggs, beaten 3
- Apple cider vinegar 1 ½ teaspoons
- Olive oil 35 millilitres
- Reduced fat cheese, grated 65 grams
- Zucchini, grated 50 grams
- Carrot, grated 50 grams
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