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PREMIUM
14 INGREDIENTS8 STEPS1HR 15MIN

Mixed Bean and Pepper Ragu

5.0
2 Ratings

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Calum Franklin

Calum Franklin is the Executive Head Chef at Holborn Dining Room, renowned for taking old-school pastry classics and updating them with quality British ingredients.
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A dish so delicious and versatile, it's for those trying to cut down on meat in their meals!
1HR 15MIN
Total Time

Calum Franklin

Calum Franklin is the Executive Head Chef at Holborn Dining Room, renowned for taking old-school pastry classics and updating them with quality British ingredients.
GO TO BLOG

Ingredients

US / METRIC
Servings:
6
Serves 6
2
Spanish Onions
3
Assorted Color Bell Peppers
2 cloves
1 Tbsp
1 Tbsp
Tomato Purée
or Tomato Paste
2 cans
(400 g)
Diced Tomatoes
1 can
(400 g)
Cannellini White Kidney Beans , drained
1 can
(400 g)
Lima Beans , drained
1 can
(400 g)
Green Lentils , drained
1/3 cup
Red Wine
1/3 cup
leaves picked, stalks discarded
to taste

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Nutrition Per Serving

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CALORIES
479
FAT
3.6 g
PROTEIN
28.9 g
CARBS
99.5 g

Cooking Instructions

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Nutrition Per Serving
Calories
479
% Daily Value*
Fat
3.6 g
5%
Saturated Fat
0.5 g
2%
Trans Fat
0.0 g
--
Cholesterol
0.0 mg
0%
Carbohydrates
99.5 g
36%
Fiber
32.6 g
116%
Sugars
12.8 g
--
Protein
28.9 g
58%
Sodium
297.8 mg
13%
Vitamin D
--
--
Calcium
134.4 mg
10%
Iron
10.4 mg
58%
Potassium
427.0 mg
9%
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