Butternut and Borlotti Bean Stew
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By Chloe Brown
Butternut and Borlotti Bean Stew
3 steps
Prep:10minCook:25min
Serve with greens, bread and butter or alone. Add feta cheese or a squeeze of lemon before serving to lift the flavour.
Updated at: Sun, 09 Jun 2024 16:12:48 GMT
Nutrition balance score
Great
Glycemic Index
49
Low
Glycemic Load
35
High
Nutrition per serving
Calories390.9 kcal (20%)
Total Fat5.9 g (8%)
Carbs71.4 g (27%)
Sugars7.8 g (9%)
Protein19.7 g (39%)
Sodium858.4 mg (43%)
Fiber18.8 g (67%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
1 Tbspvegetable oil
1red onion
1green pepper
1butternut squash
150gmushrooms
1vegetable stock cube
500mlwater
400gcan of chopped tomatoes
100gdried red lentils
1 heaped tsporegano
½ tspchilli flakes
3cloves garlic
black pepper
1 Tbspparsley
chopped
1 tspparsley
chopped, for garnish
1can cannellini beans
1can butter beans
Instructions
Step 1
Heat oil in pan and add onions, peppers, mushroom and squash. Cook for 5-10 minutes until starting to brown.
Step 2
Add garlic to cook for a few seconds. Then add stock, lentils, tomatoes, chilli flakes, oregano, parsley and black pepper.
Step 3
Cook for 10 minutes then add beans. Cook for further 5-10 minutes until thickened and veg is soft. Add parsley before serving.
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