Bacon and Bean Stew
This hearty stew makes the perfect cold weather meal.
Number of servings : 4
Prep time: 10 Minutes
Cooking time: 20 Minutes
Type of meal : | Main Courses | Main Courses
Special diet :
2 tbsp olive oil
1 red onion, roughly chopped
1 garlic clove, crushed
2 lb butternut squash, peeled and cut into 2-cm cubes
14 oz can chopped tomatoes
1¼ cups ham or vegetable stock, made with stock cubes
6-8 sun-dried tomatoes, roughly chopped
4 slices back (Canadian) bacon
1⅓ cups frozen corn
1⅓ cups frozen green beans
2 tbsp chopped fresh parsley
Heat the oil in a large flameproof casserole or pot. Add the onion, garlic and squash, and cook gently for 5 minutes or until softened.
Stir in the canned tomatoes, stock and sun-dried tomatoes. Bring to the boil, then reduce the heat. Cover and cook gently for 10 minutes. Preheat the grill to medium-high.
While the vegetables are cooking, fry the bacon on both sides until crisp.
When the tomatoes and squash have been cooking for 10 minutes, stir the corn and green beans into the vegetable stew. Bring back to the boil, then cover and cook gently for a further 5 minutes or until all the vegetables are cooked. Season.
Lay the bacon over the top of the vegetable stew, sprinkle with parsley and serve immediately.
Cooking tip: If you use jarred sun-dried tomatoes in oil, you could replace the olive oil with the oil in the jar.