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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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.
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
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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