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Borlotti bean bowl
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1 tbsp olive oil
1 red onion, roughly diced
2 small bulbs fennel, trimmed, roughly diced
2 carrots, peeled, roughly diced
2 sprigs thyme
3 medium tomatoes, cut into 3cm chunks
400g can borlotti beans, drained and rinsed
500ml pack Cooks’ Ingredients Vegetable Stock
2 x 200g packs Waitrose Cavolo Nero, trimmed and cut into 2cm strips
Lemon juice, to taste
1. Heat the oil in a large saucepan over a medium heat. Add the onion, fennel, carrots and thyme, season and soften for 5 minutes. Turn up the heat and stir in the chopped tomatoes. Cook for 4 minutes until the tomatoes just start to break up at the edges.
2. Tip in the beans, stock and 100ml water and bring to the boil. Cover and simmer for 5 minutes then add the cavolo nero and simmer for a further 10 minutes or until the vegetables and beans are very soft. Season to taste. Finish with a squeeze of lemon juice to taste and ladle into bowls to serve.
Cook’s tip You could add some Cooks’ Ingredients Pulled Ham Hock for any meat lovers. Stir in at the end of stage 2 and warm through.
Typical values per serving:
3 of your 5 a day; high in fibre.
This recipe was first published in April 2018.