Butter Bean, Brown Lentil and Red Wine Casserole

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

Preparation info

Serves
4

Difficulty
Easy

Appears in

Good Food For Bad Days

By Jack Monroe

Published 2020

About

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 ga

Main course
Gluten-free

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 a