Spanish-style butter beans and mussels with tomato, chilli and garlic

Well, this pretty much does what it says on the tin! It was a perfect quick Tuesday night dish to prepare before scoffing down and heading to the Shoreditch WI meeting (first time - and very interesting!)

Spanish-style butter beans and mussels with tomato, chilli and garlic
(serves 2)

1 tin butter beans, drained
1 tin chopped tomatoes
1 clove garlic, chopped
1 small chilli, chopped
1 medium onion, sliced
4 tsp oil (I used a mixture of olive and chilli oil)
250 g mussels (out of their shells) or 1 kg of mussels (in their shells)
2 tbsp Total 0% greek yogurt
freshly ground black pepper

Heat the oil in a heavy-based pan and saute the onions for about 6 minutes. Add the garlic and chilli and cook for a further two minutes before adding the butter beans. Stir to coat the butter beans with oil, and then pour the chopped tomatoes in to the pot. Bring to a simmer.

If using mussels in their shells, add to the mixture and simmer for 10 minutes. If using pre-cooked mussels - allow the mixture to simmer for 5 minutes before adding the mussels for the final 5. Season and top with the yogurt and serve with a green vegetable of your choice.

Calories per serving: about 440, before the green veg. I steamed some green beans for us both - though also cooked 50 g of wholegrain rice for my husband - otherwise he would have been straight into the cupboards, hunting for any snack he could find...