Beans · vegan

Big Butter Bean Bowl

Big, big, big

  215 kcal   happyfacenobackground  happyfacenobackground    VE

Flavours: ½ tbsp thyme, ½ tbsp. oregano, medium garlic clove, 1 tsp sweetener, S/P

Bulk: 1 400g tin of butter beans (drained), 200g carrots, 1 medium white onion, 2 tbsp tomato purée, 6 pack salad tomatoes

Jazzy: ½ tbsp red wine vinegar* added with the herbs/tom puree

Buuter bean prep

Lets cook: Cut the carrots, onion and toms. Fry the onion, carrots and garlic over a medium heat in a little salt for 5 minutes. Add 1 ½ cup of water then the thyme, oregano, tom purée and S/P. Cook for 10 minutes on a medium heat, stirring every few minutes (should be a light simmer). You want the carrots to soften. Add the tomatoes and sweetener and cook for a further 5 minutes. Taste test a carrot and the sauce e.g. add a touch more sweetener to reduce any tartness from the tomatoes, or more herbs if you want. Add the butter beans and cook for a further 5 minutes. Plate up cutefacenobackground


* I didn’t use red wine vinegar in this recipe until after 3 years of making it then I wondered how to change it up a little. It makes the dish slightly richer tasting, but by no means is needed.

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