Smoky Bean and Vegetable One-Pot
Cook once, feed everyone: a rich tomato pot of mixed beans, peppers and sweetcorn with smoked paprika for depth — zero chilli heat, so the whole table shares one pan. Brilliant with rice, jacket potatoes or wedges. For baby (from 7 months): mash their portion well — whole beans are a choking risk.
Ingredients
- 1 tbsp olive oil
- 1 large onion, chopped
- 1 each red and yellow pepper, chopped
- 2 cloves garlic, crushed
- 2 tsp smoked paprika (sweet, not hot)
- 1 tsp ground cumin
- 2 tins (400 g) mixed beans in water (no added salt), drained
- 2 tins (400 g) chopped tomatoes
- 150 g frozen sweetcorn
- 1 tsp dried oregano
Method
- Soften the onion and peppers in the oil over a medium heat.
- Stir in the garlic, smoked paprika, cumin and oregano and cook for a minute until fragrant.
- Add the beans, chopped tomatoes and sweetcorn. Simmer until thick and glossy.
- For baby (from 7 months): mash a portion thoroughly — beans must be well squashed for little ones — and serve with soft rice or mashed potato.
- Serve with rice, jackets or wedges. Adults finish theirs with salt, fresh chilli, hot sauce and coriander; toddlers love a spoon of soured cream and grated cheese.
Chef's note: Cook once, feed everyone. Beans and lentils are an NHS-endorsed protein for the whole family and cost pennies. Use no-added-salt tins. Freezes in portions for 3 months — handy as instant toddler lunches.
Nutrition per serving
260kcal
12gprotein
40gcarbs
5gfat
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