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Braised mixed beans

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Beans in red wine
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
305
Carbs
46.8g
Fibre
14.8g
Protein
18.2g
Fat
1.7g
Saturates
0.3g
Sugars
10.7g
Salt
0.21g
Fruit/Veg Portion
4
Ingredients

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

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.
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