The other day I bought the wrong tetrapack of tomato pieces. I usually buy them plain, but they also have them with onion & basil, and one of the latter slipped into the former’s shelf and subsequently in the cart. And then I saw a Belgian cook making something similar to this and thought it’d be tasty. So I put this together for dinner.
- 1 tbsp olive oil
- 1 shallot, finely chopped
- 2 cloves of garlic, minced
- 400 gr runner beans (the flat kind), topped & cut in 4 cm pieces
- 250 gr white mushrooms, cut in fourths
- 1 500 gr pack of tomato pieces with onion & basil (bio time for those in .be)
- 170 gr quorn pieces (or fillets)
- 300 gr peeled potatoes, in 3 cm pieces
- salt & pepper
- Bring a pot of salted water to the boil and cook the potato pieces for 10-12 minutes, until tender. Drain and keep warm.
- Meanwhile, in a big saute pan, heat the oil. Add the shallot & garlic and cook on medium heat until slightly golden. Add the beans and saute for a couple of minutes, then add the mushrooms and cook another couple of minutes. Add 100 ml of water, bring to a boil, cover, and let cook for 10 minutes.
- Add the quorn and the tomato to the beans and stir to combine. Season with salt & pepper, bring to a simmer, cover it, and cook for 5-7 mins, until beans are al dente.
- Serve the bean mix over the potatoes.
Makes 2 servings.
Protein: 28 gr
Fat: 7 gr
Carbs: 66 gr