Flageolet bean, bacon & leek stew

Name: Flageolet bean, bacon & leek stew
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Ingredients: 1 large leek; 1 tbsp olive oil; 200 g Essential British Smoked Bacon Lardons; 2 cloves garlic, crushed; 1 vegetable stock cube; 400 g can essential Flageolet Beans; 1 tsp Cooks' Ingredients Mixed Herbs; 350 g loose Essential Large Potatoes, peeled and cut into small chunks; 2 Levantine Table Roast Garlic Flatbreads; 1 Jazz apple, cored and thinly sliced

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

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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.