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Bookmark Recipe

Bacon and Bean Stew

4 people
1 h
Nutrition per serving
  • kcal
    359kcal
  • protein
    31.5g
  • iron
    3.5mg

Ingredients

    • 450g Bacon pieces, diced, or buy a shoulder joint, trim and dice
    • 1 onion, finely chopped
    • 2 leeks, chopped
    • 2 carrots, chopped
    • 4-6 potatoes, peeled and chopped
    • 1-2 cloves garlic, chopped
    • Sprig of thyme
    • 1 can butterbeans, drained
    • Black pepper
    • 1 tablesp. cream (optional)
    • 1-2 tablesp. parsley, chopped
    • To Serve:  Crusty Bread

Main

    • 450g Bacon pieces, diced, or buy a shoulder joint, trim and dice
    • 1 onion, finely chopped
    • 2 leeks, chopped
    • 2 carrots, chopped
    • 4-6 potatoes, peeled and chopped
    • 1-2 cloves garlic, chopped
    • Sprig of thyme
    • 1 can butterbeans, drained
    • Black pepper
    • 1 tablesp. cream (optional)
    • 1-2 tablesp. parsley, chopped
    • To Serve:  Crusty Bread

Method

Place the bacon in a large pot. Cover with cold water, bring to the boil, then pour off the water. Rinse the bacon and return to the pot.

Cover again with cold water and add the onion, leeks, carrots, potatoes, garlic and thyme. Bring to the boil. Reduce the heat and simmer gently for 40 minutes.

Stir in the beans, black pepper, cream and parsley and simmer for a further 10-15 minutes. Taste for seasoning.

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Method

Place the bacon in a large pot. Cover with cold water, bring to the boil, then pour off the water. Rinse the bacon and return to the pot.

Cover again with cold water and add the onion, leeks, carrots, potatoes, garlic and thyme. Bring to the boil. Reduce the heat and simmer gently for 40 minutes.

Stir in the beans, black pepper, cream and parsley and simmer for a further 10-15 minutes. Taste for seasoning.

Serving Suggestions

Serve in deep bowls with crusty bread.