Ragoût de Haricots Blancs aux Herbes de Provence (French White Bean and Tomato Stew)
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Ingredients
- 800 g tinned haricot beans
- 400 g tinned chopped tomatoes
- 1 onion, finely diced
- 2 carrots, diced
- 3 garlic cloves
- 1 tsp dried basil
- 2 tbsp olive oil
Nutrition (per serving)
- Calories
- 332 kcal
- Protein
- 16.2 g
- Carbohydrate
- 39.8 g
- of which sugars
- 9.2 g
- Fat
- 8.1 g
- of which saturates
- 1.3 g
- Fibre
- 13.8 g
- Salt
- 1.32 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the olive oil in a large pot and cook the onion and carrots for 8 minutes until softened, then add the garlic and cook for 1 minute more.
- 2
Stir in the dried basil, tinned tomatoes and haricot beans.
- 3
Bring to a simmer and cook for 20 minutes, stirring occasionally, until thickened.
- 4
Season well and serve hot.
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