Pancetta, butternut & bean stew

Pancetta, butternut & bean stew

A hearty and warming autumnal stew.

4.5 out of 5 stars(2) Rate this recipe
High fibre2 of your 5 a day
  • Serves4
  • CourseMain meal
  • Prepare15 mins
  • Cook40 mins
  • Total time55 mins

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Ingredients

  • ½ x 154g pack smoked diced pancetta
  • 2 onions, thinly sliced
  • 1 medium butternut squash, peeled, deseeded and cut into chunks
  • 350g turnips, peeled and cut into small wedges
  • 400g can essential Red Kidney Beans, drained
  • 500ml pack Cooks' Ingredients Vegetable Stock
  • 145g tub red chilli pesto with tomato

Method

  1. Heat a large shallow pan or flameproof casserole and cook the pancetta and onions for 6-8 minutes until lightly browned. Add the butternut squash and turnips and cook for about 10 minutes, stirring frequently until the vegetables are beginning to colour.

  2. Stir in the beans, stock and chilli pesto and bring to a gentle simmer. Cover with a lid and cook for 15-20 minutes until the vegetables are completely tender. Serve with a steamed green vegetable or creamy mash for a more substantial meal.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

1,745kJ/ 418kcals

Fat

20.2g

Saturated Fat

4.3g

Carbohydrates

39.1g

Sugars

21.1g

Fibre

13.9g

Protein

13.1g

Salt

1.6g

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