Beans in Vegetable Sauce

Ingredients

• Beans1 cup (200 g)
• Tomato1 count (130 g)
• Carrot1/2 medium (30 g)
• Garlic1 clove (3 g)
• Basil4 count (2 g)
• Oil2 teaspoon (7 ml)
• Bell Pepper1/2 count (60 g)

Instructions

1. 1

   Step 1

   For this recipe you need cooked beans.

2. 2

   Step 2

   Make a cross-shaped cut at the top of the tomato of approximately one finger deep.

3. 3

   Step 3

   Separately, peel and dice the carrot.

4. 4

   Step 4

   Place the tomato and carrot in a pot of boiling water and boil for 6 minutes. Remove and set aside.

5. 5

   Step 5

   Simultaneously, place a pan over high heat and, while heating, chop the bell pepper.

6. 6

   Step 6

   Once heated, pour half of the oil, add the bell pepper, garlic and a pinch of salt. Stir-fry for 5 minutes over medium heat.

7. 7

   Step 7

   Next, remove. Blend the tomato and carrot together with the previous mixture. Set aside.

8. 8

   Step 8

   Heat a pot over medium heat and add the remaining oil.

9. 9

   Step 9

   Once heated, add the sauce and cook for 5 minutes over medium heat.

10. 10

    Step 10

    Then add the beans, lower the heat and cook for 5 more minutes.

11. 11

    Step 11

    Add salt and serve hot with some basil leaves.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Beans in Vegetable Sauce can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.