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!))
- 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!)
- 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.
- 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.
- Next, add the veggies (broccoli, carrot and courgette), and cook for another 3-4 minutes to sweat them a little.
- Add the oregano, thyme and red wine (or balsamic) vinegar, and stir to combine everything.
- Next add the chopped tomatoes, beans and water, and stir again.
- Add a twist of black pepper, and a pinch of sea salt.
- Bring to the boil, and then turn the heat down to a simmer for 20 minutes, stirring occasionally.
- 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.
- When the pasta/side serving of choice is ready, turn the heat off your bolognaise, drain the pasta and divide it out into bowls.
- Place your pot of bolognaise in the centre of the table, and let everyone tuck in!
- 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