I couldn’t actually find any flageolet beans anywhere so used kidney beans instead. I really love some of Carol’s recipes as there’s so comforting, hearty and good for you and it’s the same for this one. This is from Carol Vorderman’s “Detox for Life” and it’s wheat free, gluten free, dairy free and sugar free and is suitable for vegetarians, vegans and those following a detox.
Makes 4 servings
- 1 tablespoon olive oil
- 2 onions, sliced
- 2 garlic cloves, crushed
- 450g courgettes, sliced
- 2 X 400g cans flageolet beans, drained
- 400g can tomtoes
- 1 teaspoon dried oregano
- 150ml vegetable stock
Heat the oil in a large pan and saute the onion for about 5 minutes until softened.
Add the garlic and courgettes and cook for a further 5 minutes.
Add the remaining ingredients. Cover and simmer for another 10 minutes.