Bean and Veggie Bites 

INGREDIENTS

• 2 Tbsp Olive Oil
• 1 Spanish Onion, finely diced
• 2 Cloves Garlic, crushed
• 400g (15oz) Tinned Kidney Beans, drained
• 400g (15oz) Tinned Black Beans, drained
• 400g (15oz) Tinned Butter Beans, drained
• 140g (1 Cup) Peas
• 1 Red Bell Pepper, finely diced
• 1 Medium Courgette, finely diced
• 1 Tsp Ground Cumin
• Handful Fresh Parsley, finely chopped
• 8 Eggs

METHOD

1. Preheat the oven to 180°C / 350°F.
2. Add all ingredients except the eggs to a large bowl and stir until fully combined.
3. Make a well in the centre, add the eggs, whisk lightly, then stir through the vegetables and beans until everything is coated.
4. Pour the mixture into a baking tray lined with parchment paper and bake for 30–40 minutes or until fully set in the centre.
5. Allow to cool completely, then slice into squares. Store half in the fridge and freeze the remainder for later.