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
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Ingredients
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
Method
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.
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.
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.
Nutritional
Typical values per serving when made using specific products in recipe
Energy
2,093kJ/ 499kcals
Fat
20g
Saturated Fat
4.8g
Carbohydrates
56g
Sugars
5.1g
Fibre
8.9g
Protein
20g
Salt
2g
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