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Cannellini Bean Stew with tomatoes
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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.
Recipe notes
Serves 2
Nutrition facts
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
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