Recipe from Demuths. This is best made the day before for the flavours to infuse the beans. Serves: 4
Dietary: Vegan
Ingredients:
- 2 medium leeks, cut into thin rounds
- 2 tbsps olive oil
- 2 medium carrots, cut into thick rounds
- 3 garlic cloves, peeled and finely sliced
- 4 sage leaves
- 2 large sprigs of rosemary
- 1 tbsp fresh oregano, chopped
- 1 tbsp plain flour
- 200ml red wine
- 300ml water
- 1 tsp vegetable bouillon powder
- 1 bay leaf
- 2 fresh or dried red chillies, deseeded
- 4 tomatoes, cored and roughly chopped
- 1 tbsp shoyu
- 400g tin borlotti beans or 200g cooked borlotti beans
- 250g chestnuts, ready cooked
- Handful of fresh parsley, chopped
- Salt and freshly ground black pepper
Method:
- Heat the olive oil in a large lidded saucepan and sauté the leeks until softened.
- Add the carrots, garlic, sage, rosemary and oregano, cook for a few minutes with the lid on.
- Stir in the flour, followed by the red wine, water, vegetable bouillon powder, bay leaf, chillies, tomatoes and shoyu.
- Simmer for 20 minutes, until the carrots are tender but still have a bite to them.
- Add the borlotti beans and chestnuts.
- Check the seasoning and cook for a further 10 minutes.
- Finish with chopped parsley and a twist of freshly ground black pepper.
- Serve with Celeriac and Potato Mash
- Tip: If you haven’t got time to roast and peel the chestnuts then buy ready-cooked vacuum-packed chestnuts.
Food features and recipes like this appear in the Desang Diabetes Magazine, our free-to-receive digital journal. We cover diabetes news, diabetes ‘kit’ and information on food suitable for maintaining good blood glucose control or a diabetic diet, including a regular Making Carbs Count column.