Cannellini Bean Stew with tomatoes
| Category: | Lunch Dinner |
Ingredients
400g can of cannellini beans or 200g dried beans
8 cherry tomatoes, cut in half
1 teaspoon mixed herbs, dried
200ml vegetable stock (low salt)
Juice of ½ lemon
1 teaspoon mustard
1 tablespoon olive oil
A small handful mixed fresh herbs, chopped, as a garnish
Cannellini Bean Stew with tomatoes Directions
1. Put all of ingredients in a medium sized pan, bring to the boil and simmer gently for 15
minutes.
2. When the beans are cooked through, use a fork to gently break them up
3. Mix the stew well
4. Divide the stew between 2 plates, scatter the chopped fresh herbs on top of each portion
and serve.
Notes
Serves 2
Nutrition facts
Serving size 198 vegetarian
Per Serving
| Kcal: | 102 kcal |
| Kjoule: | 419 Kjoule |
| Fibers (g): | 3g |
| Sodium (mg): | 0.6mg |
| Carbs: | 9.6g |
| Sugar (g): | 2.3g |
| Fat: | 4.5g |
| Saturated fat (g): | 0.6g |
| Proteins: | 3.9g |
