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Use up your tins

Tinned vegetables can be used to create tasty and nutritious dishes – and here’s how to do it…

Sage, garlic and white wine butter beans

By Jessica Elliott Dennison

Serves 4-6 | Prep 10 mins | Cook 45 mins | Calories 523 (per serving)

1 First, heat the oil over a medium heat in a deep, wide pan. Stir in the onion, garlic, sage leaves and stalks and bay leaves, reduce the heat to low and gently sweat for 20-25 minutes, stirring occasionally. You want the onion and garlic to take on a golden colour without burning. If they’re catching, add a splash of water to loosen them.

2 Add the beans (including the juice from the tin), crushing a handful as you pour them in. Add the wine, salt and enough water to cover, then increase to a rapid boil. Reduce to a simmer for 20-25 minutes, then add in most of the lemon zest and taste for seasoning; depending on the acidity of your white wine, you may want to add some lemon juice from your zested lemon. As the beans are quite simple, you may find you need to be quite generous with the seasoning.

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About Vegan Food & Living Magazine

In the February issue of Vegan Food & Living you will find 75 plant-based recipes including easy one pot meals for no-fuss comfort cooking, delicious weekend recipes to share with your friends, and pizzas you can make from scratch. Find out which products our panel thought were the best in our Vegan Food & Living Product Awards, learn to cook healthy midweek meals with BOSH! and get the best vegan baking hacks from Sara Kidd. Read the inspiring stories about the struggles and resolutions on the path to veganism and learn what you should be eating for a healthier gut from College of Naturopathic Medicine lecturer, Gemma Hurditch. Charlotte Willis also investigates what the vegan community can do about revert-vegans and how to react if your loved one stops being vegan.