Flageolet bean, bacon & leek stew
Prep
10 mins
Cook
30 mins
Servings
4
Difficulty
Medium
This is one of my go to weeknight dinners when I want something hearty and satisfying without spending hours in the kitchen. Flageolet beans are wonderfully creamy and packed with fiber, so they keep you feeling full while the smoky bacon adds incredible depth of flavor. The whole thing comes together in just 40 minutes from start to finish, and it's ridiculously budget friendly too. I love how the leeks become sweet and tender as they cook, and a crispy flatbread on the side makes it feel like proper comfort food.
Ella x
Ingredients
- 1large leek
- 1 tbspolive oil
- 200 gramsessential british smoked bacon lardons
- 2garlic cloves(cloves garlic, crushed)
- 1vegetable stock cube
- 400 gramscan essential flageolet beans
- 1 tspmixed herbs
- 350 gramslarge potatoes(peeled and cut into small chunks)
- 2levantine table roast garlic flatbreads
- 1jazz apple(cored and thinly sliced)
Detail level
Instructions
- 1
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.
- 2
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.
- 3
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.
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