Tomato Beans and Corn Bread - School Food Matters

Name: Tomato Beans and Corn Bread - School Food Matters
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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A filling, healthy and delicious lunch option.

View full recipe on www.schoolfoodmatters.org.au

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.schoolfoodmatters.org.au.

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