Two Bean & Courgette Provençale

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Who knew I wouldn’t miss meat in my diet! Having gone vegan now for the past two weeks I’m loving coming up with and adapting recipes to suit our tastes. We initially planned to detox for 28 days, but in all honesty, I don’t mind just carrying on with it. We may re-introduce some fish and perhaps chicken once in a while, but I’m fine with being a veggie!

Adapted a recipe in my detox box and made this two bean and courgette provençale for dinner last week.

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Two Bean Courgette Provençale

Yield: 4

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

A quick and easy vegan dish

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Ingredients

• 1 x 400g can flageolet benas
• 1 x 400g can borlotti beans
• 1 x 400g can chopped tomatoes
• 1 large courgette, halved lengthways and sliced
• 1 onion, halved and sliced
• 2 garlic cloves, crushed
• 2 tsp dried mixed herbs
• freshly ground black pepper
• 150ml vegetable stock
• olive oil

Instructions

1. Heat the oil in a large pan and gently fry the onions and garlic until soft.
2. Add the courgettes and cook for 2-3 minutes.
3. Add the beans, tomatoes, stock and black pepper.
4. Bring to the boil and simmer for 10 minutes.
5. To serve, drizzle a little olive oil.
6. Can be eaten hot or cold.
   
   

Nutrition Information:

Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 310Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 0mgSodium: 458mgCarbohydrates: 57gFiber: 17gSugar: 14gProtein: 15g

This site uses Nutritionix to provide estimated nutrition. Nutritional information is always approximate and will depend on the quality of ingredients used and serving sizes. If you need exact calories and macros, please do your own calculations.

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Try this Cheesy Courgette Crustless Mini Quiche Recipe next!

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