Three Bean Summer Stew
Haricot beans, kidney beans and butter beans with red and yellow peppers in a tasty tomato and vegetable sauce. Topped with mozzarella and pesto crumb.
Pre-heated oven: 200°C/400°F/Gas 5-6. Fan oven: 180°C/355°F. 40 mins or longer if required.
Cook from frozen. Do not pierce, cook with film lid on. Ensure food is piping hot. Once cooked do not reheat.
concentrated tomato, water, haricot beans (12%), red kidney beans (10%), butter beans (9%), wheat flour (wheat flour, calcium carbonate, niacin, iron, thiamin), onion, peppers, carrot, leek, celery, vegetarian mozzarella cheese (milk), vegetable oils (rapeseed, sunflower), white wine vinegar, modified starch, garlic, salt, sugar, basil, extra virgin olive oil, dried oregano, yeast extract, vegetarian Cheddar cheese (milk), pepper, carrot juice concentrate, onion juice concentrate, dried potato, starch, mushroom concentrate, cornflour, cane molasses, leek juice concentrate, acidity regulator (acetic acid), yeast, ground bay leaf, dried thyme.
Please note that recipes or suppliers may change from time to time if we cannot obtain the quality or quantity of ingredients we need, or to improve flavour. While every effort is made to minimise changes, more than one recipe could be available at the same time. We therefore advise that you always refer to the label on your chosen dish as this will show all the ingredients and indicate any allergens used in that specific recipe. If you have any concerns regarding ingredient changes, please contact your local team.
- Low Fat
- Low Sugars
- 2 of 5 a Day
Each meal contains
% of an adults reference intake
|Per 100g||Per serving|
|of which saturates||0.5g||1.5g|