Estimated Nutrition (whole recipe, rough)
Counts 7 of 9 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Cherry | 1 cup (138g) | 87 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Chili | 1 tsp (2.7g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Bean | not in our table | 0 |
| Spread | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 red pepper, deseeded and finely chopped
- 4 spring onions, finely chopped
- 1 tin (420g) reduced-salt and reduced-sugar baked beans
- 150g mushrooms, sliced
- 16 cherry tomatoes, halved
- 4 medium slices wholemeal bread
- 4 teaspoons lower-fat spread
- freshly ground black pepper
Directions
Put the pepper and spring onions into a large saucepan with 3 tablespoons of water. Cook for 2 to 3 minutes over a low heat, until the water has evaporated.
Add the beans, mushrooms and cherry tomatoes to the saucepan. Heat gently for 5 to 6 minutes, stirring often, until the beans are piping hot. Information: If you don't have any spring onions, you can always use finely chopped onion.
Meanwhile, toast the bread, then spread each piece with the lower-fat spread. Pile the beans on to the toast and serve, sprinkled with black pepper.