High Protein Creamy Beans
This is a regular meal in my house! We either have it with beans or sometimes pasta. Scotch bonnet is my preferred chilli, but you can use whatever variety you want, or if you could leave out the chilli entirely!
Jump to recipeThis is a regular meal in my house! We either have it with beans or sometimes pasta. Scotch bonnet is my preferred chilli, but you can use whatever variety you want, or if you could leave out the chilli entirely!
FAQ
What’s the best way to store this dish?
Place in an airtight container in the refrigerator. Then reheat either in the microwave, in the oven, or on the hob.
Can this be frozen?
Yes! Just place in an airtight container then defrost in the fridge overnight or in the microwave.
If you’re looking for another bean dish, be sure to try out these recipes:
High Protein Creamy Beans
This is a regular meal in my house! We either have it with beans or sometimes pasta. Scotch bonnet is my preferred chilli, but you can use whatever variety you want, or if you could leave out the chilli entirely!
Ingredients
- 1 onion, finely chopped
- 1 pepper, finely chopped
- 2 garlic cloves, finely chopped
- 50g tomato paste
- 1 tsp chopped scotch bonnet (or whatever your favourite chilli is!)
- 1.5 tsp smoked paprika
- 1/2 tsp dried oregano
- 1 tsp ground garlic
- 1 400g can cannellini beans, drained (drained weight about 240g)
- 1 145g can tuna, drained
- 125ml double cream
- 2 tsp lemon juice (about 1/2 small lemon)
- 1-2 tbsp chopped parsley
- Oil, salt
Method
- In a medium sized frying pan over a medium heat, add 1-2 tbsp of oil. Once hot add the onion, pepper and a good pinch of salt. Cook until sweet and softened, about 5-8 minutes.
- Add the garlic, tomato paste, scotch bonnet and spices. Cook for a further two minutes, stir often.
- Add the beans, tuna, double cream and about 40ml of water. Stir well and simmer for two minutes.
- Stir in the lemon juice, and season with extra salt and pepper. Top with chopped parsley, and that’s it!
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