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Braised mixed beans

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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
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
4
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
  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 water mixed with vinegar, 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
  • 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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Braised mixed beans

A great vegetarian dish with a deep, savoury flavour.
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