Creamy Butter Bean & Pea Orzo

Ingredients

• 1 tbsp olive or rapeseed oil
• 1 onion, finely diced
• 1 courgette, grated or finely diced
• 1 carrot, grated
• 1 garlic clove, crushed
• 1 tbsp tomato purée
• 80g dried orzo
• ¾ x 160g tins butter beans or cannellini beans, drained and rinsed
• 60g frozen peas
• 4 cherry tomatoes, quartered, or 1–2 medium tomatoes diced
• 250ml boiling water
• 1 tsp dried mixed herbs or oregano
• 40g plain full-fat yoghurt or Greek yoghurt

Method

1. Heat the oil in a large pan. Add onion, courgette and carrot. Cook for 5–6 minutes until softened.
2. Add garlic, tomato purée and dried herbs. Stir for 30 seconds.
3. Add orzo, drained beans, tomatoes and 650ml boiling water.
4. Simmer for 10–12 minutes, stirring often so the orzo does not stick.
5. Add the frozen peas and cook for another 3–4 minutes, until the peas are fully cooked and the orzo is soft. Add a splash more water if needed.
6. Remove babies portion before adding adult seasoning or cheese. Squash beans and peas well.
7. Take the pan off the heat and stir in the yoghurt.
8. Adults can add black pepper, chilli flakes, a little cheese or salt at the table.