This recipe is a twist on my Lentil Bolognaise recipe, as I wanted to make it recently but decided to try using kidney beans instead! It turned out pretty tasty if I do say so myself, so here’s the recipe for you to try at home! It doesn’t have the same texture as lentil or meat-based bolognaise, but it’s a nice variation on the classic bolognaise flavours.

(Serves 3-4 (depends on your hunger levels!))

Ingredients

• 1 tbsp extra virgin olive oil
• 1 garlic clove, minced
• 1 tsp dried thyme
• 1 tsp dried oregano
• 1 red onion, peeled and chopped
• 1 medium carrot, peeled and diced
• 1 courgette, diced
• 1 medium aubergine, tail removed and diced into 1 inch chunks
• 1 small tin of sweetcorn, drained
• 2 tbsp red wine or balsamic vinegar
• 1 400g tin of red kidney beans, drained & rinsed
• 1 400ml tin of chopped tomatoes
• 300ml water
• A twist of black pepper & a pinch of sea salt (As always, to season!)

Method 

1. Prepare your veggies first by washing and dicing up the onion, carrot, broccoli and courgette and set aside. Peel and finely dice the garlic clove too.
2. Heat 1 tbsp of extra virgin olive oil in a big pot, and then add the onions and garlic, cooking for 3-4 minutes until the onions are translucent.
3. Next, add the veggies (broccoli, carrot and courgette), and cook for another 3-4 minutes to sweat them a little.
4. Add the oregano, thyme and red wine (or balsamic) vinegar, and stir to combine everything.
5. Next add the chopped tomatoes, beans and water, and stir again.
6. Add a twist of black pepper, and a pinch of sea salt.
7. Bring to the boil, and then turn the heat down to a simmer for 20 minutes, stirring occasionally.
8. While the bolognaise is simmering, place a pot of slightly salted water to boil, and cook your spaghetti (or pasta alternative) according to package instructions – if not cooking with pasta, feel free to serve with a side salad or store in Tupperwares if you’re not consuming immediately.
9. When the pasta/side serving of choice is ready, turn the heat off your bolognaise, drain the pasta and divide it out into bowls.
10. Place your pot of bolognaise in the centre of the table, and let everyone tuck in!
11. If storing for meal prep – you can store this bolognaise in the fridge for 3-4 days or freeze some portions easily too!

Enjoy guys! Tag me if you try this one out – @theirishbalance on Instagram/Twitter/Facebook!

Ciara 🙂 x