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Black Eyed Bean Stew
by wlr member, susi-red
Ingredients
- 450g Potatoes, New, Baby, Average
- 300g Beans, Black Eyed, No Added Salt, Sainsbury's
- 408g Squash, Acorn, Raw, Average
- 72g Onions, Raw, Average
- 100ml Water, Mineral Or Tap
- 1 Can/400g Tomatoes, Chopped, Canned, Napolina
- 1 Serving/28g Peppers, Chilli, Red, Raw, Tesco
- 1oz/28g Curry Paste, Medium, Sharwood's
Method
- Chop the New potatoes in to small chunks.
- Pop in a pan together with all of the other ingredients but the squash.
- Bring to boil uncovered and then simmer for 10 minutes.
In the meantime, cut ths squash in to small portions and add to the stew. - Cook until the squash is tender.
- For a thicker sauce take a couple of ladles and puree in a blender.
- Once you have mixed back in it will automatically thicken.
- Serve with toasted pitta bread for an ideal lunch or supper.
This recipe adapted from Ainsley Harriots Low fat meals (an excellent book).
Really yummy and very filling.
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WLR has an extensive range of low-fat and low calorie recipes to help you follow a healthy, balanced diet. Try it free for 24 hours.
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Recipe Info
| Preparation Time | 10 mins |
|---|---|
| Cooking Time | 45 mins |
| Serves | 5 |
Nutrition Data per Serving
| Calories (kcal) | 212.5 |
|---|---|
| Carbohydrate (g) | 8.7 |
| Protein | 37.7 |
| Fat (g) | 3.3 |
| Fibre (g) | 6.0 |
| Fruit and Veg | 2.6 |
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