Meatball & cannellini bean one-pot

Name: Meatball & cannellini bean one-pot
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 4
Ingredients: 3 tbsp olive oil; 336 g Eat Flexi 12 Beef, Tomato and Red Pepper Meatballs; 1 onion, finely chopped; 2 clove/s garlic, sliced; 2 Waitrose Duchy Organic Carrots, sliced; 1 bay leaf; 125 ml red wine; 2 tbsp tomato purée; 400 g can cannellini beans, drained and rinsed; 750 ml fresh beef stock; 2 sprig/s thyme, plus extra leaves to serve; ½ tsp White pepper; 200 g pack cavolo nero, stems removed, leaves sliced; Crusty bread, to serve

An easy week day supper for the family

5 out of 5 stars(6) Rate this recipe

Healthy2 of your 5 a day

Serves4
CourseMain meal
Prepare10 mins
Cook40 mins
Total time50 mins

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Ingredients

3 tbsp olive oil
336g Eat Flexi 12 Beef, Tomato and Red Pepper Meatballs
1 onion, finely chopped
2 clove/s garlic, sliced
2 Waitrose Duchy Organic Carrots, sliced
1 bay leaf
125ml red wine
2 tbsp tomato purée
400g can cannellini beans, drained and rinsed
750ml fresh beef stock
2 sprig/s thyme, plus extra leaves to serve
½ tsp White pepper
200g pack cavolo nero, stems removed, leaves sliced
Crusty bread, to serve

Method

Heat 1 tbsp oil in a frying pan. Fry the meatballs over a medium heat for 8-10 minutes, stirring often, until brown. Transfer to a plate; add 2 tbsp oil to the pan and cook the onion, garlic, carrots and bay leaf for 10 minutes, until soft.
Pour in the wine. As it bubbles up, stir in the tomato purée, beans, stock and thyme. Return the meatballs to the pan and cook on a medium heat for 15 minutes, until the beef is cooked through with no pink bits. Stir in the white pepper and cavolo nero; cook for 1-2 minutes until wilted. Season with salt and a little more white pepper, if liked. Divide between 4 bowls and serve with hunks of crusty bread for dipping.