Butterbean Casserole

1 onion, chopped
1 clove garlic, crushed - optional
1 carrot, sliced
1 leek, sliced
4 oz (115g) sliced mushrooms
1 x 400g tin butterbeans
1 x 400g tin tomatoes
1 tbs tomato puree
2 tbs vegetable oil
1 tsp dried mixed herbs
Salt and pepper to taste

1. Fry the onion, garlic, carrot and leek in the oil for 3 mins. Add the mushrooms and fry for a further 2 mins.
2. Add the beans (drained), tomatoes, tomato puree, herbs, salt & pepper. Bake in an ovenproof dish for 30mins at 190C/375F/gas mark 5.
3. Serve with baked potatoes and a selection of vegetables. Serves 3-4

Important note.

Not all ready-ground spices are gluten-free as they may have been mixed with flour to stop the spices from clumping. If you are concerned contact the relevant company to confirm, or grind your own spices.