Butter Bean, Brown Lentil and Red Wine Casserole

A hearty slow-cooked dinner that freezes well, so if you aren’t feeding four, parcel some up into freezable bags or containers for some healthy homemade ready meals, handy for days when you aren’t up to cooking from scratch. The flavour improves with a rest, and I wholeheartedly empathize.

Ingredients

  • 200 g onion (about 2 medium onions), chopped
  • 1 whole head of garlic, or 3 tbsp garlic paste
  • 500 g diced carrot and swede
  • 1 x 400 g tin of butter beans
  • 1 x 400 g tin of brown lentils
  • 400 g passata or chopped tomatoes
  • 100 ml red wine
  • 800 ml chicken-style or vegetable stock
  • 1 tbsp balsamic vinegar
  • 1 tbsp dried mixed herbs

Method

Pop the onion into a large nonstick pan, preferably one with a lid. Peel the garlic and halve the cloves lengthways or dollop in the paste. Add the carrot and swede. Drain and thoroughly rinse the butter beans and brown lentils and add those too. The pan should be entirely off the heat at this stage.

Pour over the passata or chopped tomatoes, then add the wine, stock, balsamic vinegar and herbs. Bring to the boil on your largest hob ring, then reduce to a simmer, move to the smallest hob ring and cover. Cook for 45 minutes over the lowest heat on the smallest hob, stirring occasionally to disturb the ingredients at the bottom of the pan. Top up with a splash of water as required.

You can continue to cook it for a further 30 minutes if you like and have the patience and means to do so, but it is perfectly delicious from this point onwards.

Will keep in the fridge for up to 3 days, or the freezer for 3 months. Can be microwaved from frozen; cook on full power for 5 minutes, stir, then cook on full power for 4 minutes. Ensure it is thoroughly piping hot throughout before serving – microwave times may vary depending on power and model.