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

Guide to the symbols

A great vegetarian dish with a deep, savoury flavour.

Serves

Prep

15 minutes

Cook

30 minutes

Each 418g serving contains

KCal

305

Carbs

46.8g

Fibre

14.8g

Protein

18.2g

Fat

1.7g

Saturates

0.30g

Sugars

10.7g

Salt

0.21g

Portion Fruit & Veg

Nutritional information explained

What makes a healthy, balanced diet?

Ingredients

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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

Method

Heat a large, non-stick pan, add the onions and garlic and dry fry until soft. Add the celery, lentils and thyme.
Pour in the water mixed with vinegar, tomatoes and kidney beans, then stir in the stock powder.
Bring to the boil, then reduce to a gentle simmer.
Simmer for 20 minutes, until the lentils are soft, adding a little water if required. Season to taste.

Chefs 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.