Flageolet bean, bacon & leek stew
Waitrose and Partners

Flageolet bean, bacon & leek stew

A comforting and quick French-style simmer for the busy week ahead. The beans can be switched for cannellini or butterbeans, if you already have them in the cupboard

4 out of 5 stars(1) Rate this recipe
HealthySource of fibre2 of your 5 a day
  • Serves4
  • CourseMain meal
  • Prepare10 mins
  • Cook30 mins
  • Total time40 mins

Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.


  • 1 large leek
  • 1 tbsp olive oil
  • 200g Essential British Smoked Bacon Lardons
  • 2 cloves garlic, crushed
  • 1 vegetable stock cube
  • 400g can essential Flageolet Beans
  • 1 tsp Cooks' Ingredients Mixed Herbs
  • 350g loose Essential Large Potatoes, peeled and cut into small chunks
  • 2 Levantine Table Roast Garlic Flatbreads
  • 1 Jazz apple, cored and thinly sliced


  1. Preheat the oven to 200ºC, gas mark 6. Thinly slice the leek, keeping the green ends separate. Heat the oil in a large saucepan, add the lardons and the white parts of the leek and fry for 5 minutes, until pale golden. Stir in the garlic and fry for 1 minute.

  2. Crumble in the stock cube, add the contents of the can of beans, mixed herbs, potatoes and 500ml water. Bring to the boil and cover with a lid. Cook gently for 20 minutes, until the potatoes are tender.

  3. Bake the flatbreads according to pack instructions. Stir the apple and green parts of the leek into the stew and cook for 3 minutes more, until softened. Serve in shallow bowls with the flatbread.

Cook’s tip

Unless a recipe requests drained beans from a can, use the liquid too. It contains nutrients from the beans as well as flavour and starch to enhance soups, stews and casseroles.


Typical values per serving when made using specific products in recipe


2,093kJ/ 499kcals



Saturated Fat












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Overall rating (4/5)

4 out of 5 stars1 rating