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Beans in red wine

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A great vegetarian dish with a deep, savoury flavour.
Serves
4
Prep
15 minutes
Cook
30 minutes
Each 418g serving contains (excludes serving suggestion)
KCal
329
Carbs
47.40g
Fibre
14.60g
Protein
18.60g
Fat
0.00g
Saturates
0.00g
Sugars
9.10g
Salt
0.90g
Portion Fruit & Veg
3
Ingredients
Ingredients
2 red onions, finely diced
2 garlic cloves, crushed
2 celery sticks, chopped
115g red lentils
1 tbsp chopped fresh thyme
300ml red wine
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
Method
  1. Heat a large, non-stick pan, add the onions and garlic and dry fry until soft. Add the celery, lentils and thyme.
  2. Pour in the wine, tomatoes and kidney beans, then stir in the stock powder.
  3. Bring to the boil, then reduce to a gentle simmer.
  4. Simmer for 20 minutes, until the lentils are soft, adding a little water if required. Season to taste.
Chefs tips
  • White wine works just as well if you prefer it. Choose wine with a screw top so that it's easier to store once opened.
  • 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.
  • Freezing instructions:¬†Suitable for freezing once cooked. Defrost in the fridge and reheat until piping hot throughout.
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