Name: Braised mixed beans
Prep time: 15 minutes
Cook time: 30 minutes
Yield: 4
Ingredients: 2 red onions, finely diced; 2 garlic cloves, crushed; 2 celery sticks, chopped; 115g red lentils; 1 tbsp chopped fresh thyme; 300ml water and 1 tbsp vinegar; 1 x 400g tin chopped tomatoes; 1 x 400g tin kidney beans in water, drained and rinsed; 1 x 400g tin cannellini beans in water, drained and rinsed; 1-2 tsp vegetable stock powder; black pepper

A great vegetarian dish with a deep, savoury flavour.

Serves

Prep

15 minutes

Cook

30 minutes

Nutritional Information:

Each 418g serving contains (excludes serving suggestion)

KCal: 305
Carbs: 46.8g
Fibre: 14.8g
Protein: 18.2g
Fat: 1.7g
(Low)
Saturates: 0.3g
(Low)
Sugars: 10.7g
(Low)
Salt: 0.21g
(Low)
Fruit/Veg Portion: 4

What makes a healthy, balanced diet?

Ingredients

2 red onions, finely diced
2 garlic cloves, crushed
2 celery sticks, chopped
115g red lentils
1 tbsp chopped fresh thyme
300ml water and 1 tbsp vinegar
1 x 400g tin chopped tomatoes
1 x 400g tin kidney beans in water, drained and rinsed
1 x 400g tin cannellini beans in water, drained and rinsed
1-2 tsp vegetable stock powder
black pepper

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Method

Step 1

Heat a large, non-stick pan, add the onions and garlic and dry fry until soft. Add the celery, lentils and thyme.

Step 2

Pour in the water mixed with vinegar, tomatoes and kidney beans, then stir in the stock powder.

Step 3

Bring to the boil, then reduce to a gentle simmer.

Step 4

Simmer for 20 minutes, until the lentils are soft, adding a little water if required. Season to taste.

Recipe tips

Use gluten-free vegetable stock powder to make this recipe gluten free
For a wine-free alternative, use 300ml of water with a tablespoon of balsamic vinegar.
You can also make this dish with 2 cans of mixed beans, or with a can of beans and a can of lentils.
Suitable for freezing once cooked. Defrost in the fridge and reheat until piping hot throughout.