vegetable and bean stew

Cook time : 20mins

Serves 3

Per serving : 380kCal / Carbs 35g / Protein 33g / Fat 12g

2 brown onions, diced
8 rashers bacon
500ml vegetable stock
2 x (400g) tin kidney beans
1 tsp dried thyme
To serve:
4 tbsp sour cream

Bring a large frying pan to high heat. Add the onion, bacon and vegetable stock and bring to a boil. Reduce the heat and simmer for 10 minutes.
Add the kidney beans and thyme and simmer for an additional 5 minutes or until the kidney beans have softened.
Divide into 4 bowls and serve with sour cream