CANNELLINI BEANS WITH LEEK & TOMATOES

Name: CANNELLINI BEANS WITH LEEK & TOMATOES
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: European, Italian, Mediterranean
Ingredients: 1/4 leek, roughly chopped; 1 garlic clove, sliced; splash of red wine vinegar, small; Handful of cherry tomatoes; 200g cannellini beans (from a 400g tin), drained; Pinch of dried oregano; 0.5 vegetable stock cube; Olive oil; salt; black pepper

1 step

Prep:5minCook:10min

This simple, humble bean stew is perfect for eating on a budge. The splash of red wine vinegar gives it a great little kick. If you're not confident with balancing flavours with vinegar, then this is the dish to get you started: just give it a taste before and after and you'll see the difference it makes.

Updated at: Thu, 07 Mar 2024 07:37:24 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories295.1 kcal (15%)

Total Fat15.8 g (23%)

Carbs25 g (10%)

Sugars3.5 g (4%)

Protein9.4 g (19%)

Sodium1203.5 mg (60%)

Fiber10.8 g (39%)

% Daily Values based on a 2,000 calorie diet

Ingredients

1 servings

0.25leek

200gcannellini beans

from a 400g tin, drained

dried oregano

0.5vegetable stock cube

olive oil

salt

black pepper

Instructions

Step 1

Pan-fry the leek, garlic and tomatoes in a generous glug of olive oil over a medium heat, with a pinch each of salt and pepper, for about 5 minutes. When the garlic starts to brown, add the beans and oregano, and crumble in the stock cube. Fry for another couple of minutes, then add the splash of red wine vinegar and a splash of water. Simmer for minutes, then serve, drizzled with a generous glug of olive oil.