Tuesday, 24 August 2010

Bacon and Butter Bean Stew with Spring Greens

Tonight we had a simple, rustic sort of meal. If I'm being honest, I had to make something out of what we had left lying around in the fridge and storecupboard! It did hit the spot though. If you like soupy, chunky dishes that are crying out for a big hunk of crusty white bread to dip into, then you're gonna love this! Rough ingredients list to serve 2 greedy people:

1 tbsp cooking olive oil
3 rashers bacon, chopped
1 head of spring greens (or cabbage), washed and shredded
2 large carrots, peeled and chopped
1 leek, sliced
1 garlic clove, chopped
approx 1 litre organic vegetable stock
1 tin butter beans, drained
fresh herbs, if you have them
(I used some rosemary and thyme)
extra virgin olive oil, for drizzling
1. Heat the oil in a heavy based saucepan. Chuck in your carrots, leeks and garlic, and soften for about 5 minutes.
2. Add the bacon, and cook for another 5 minutes.
3. Pour in the veg stock and add your spring greens (you might have some leftover, you could stir this through some mash to use for another meal). Season.
4.Bring to the boil, then reduce heat and simmer for 15-20 minutes, until the veg has softened.
5. Add the tin of buter beans for the last 5 minutes of the cooking time. They just need to be warmed through.
Serve in big bowls with some crusty bread alongside.

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