Wholesome bean stew
Chef
Ingredients
100g carrots, peeled and chopped
1 low-salt vegetable stock cube made up with 300ml boiling water
400g tin of white beans (any type) rinsed and drained
2 tablespoons tomato puree
1 teaspoon dried mixed herbs
100g frozen peas
To serve
Black pepper
50g grated cheddar cheese
2 thick slices of bread or 2 crusty rolls
Method
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Step 1
Put the carrots into a pan and cover with the boiling stock. Simmer for 4 minutes.
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Step 2
Add in the drained beans, tomato puree and mixed herbs and stir.
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Step 3
Reduce heat and simmer for 20 minutes, then add the frozen peas and cook for 3-5 minutes more.
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Step 4
Serve into 2 dishes with the bread and season with black pepper. Sprinkle over the grated cheese.
Food facts
The bread is the main source of carbohydrate in this main meal, however the beans will also be a source of carbohydrate. e value has been provided for those who have been trained in insulin adjustment.
This dish is low in potassium; if you have been advised to follow a low-potassium diet, ensure you keep to the quantities stated. This recipe is low in phosphate, however does contain some phosphate, due to the beans and cheese, therefore if you have been prescribed a phosphate binder please ensure you take them with this dish.
This dish is high in protein and therefore suitable for those receiving dialysis. If you have been advised to eat less protein then you may wish to swap the peas for sweetcorn and/or reduce the quantity of cheese to 30g.