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Prep Time
25 min
Cuisine
Italian
For this simple, comforting, creamy bacon & bean stew, you'll cook sweet leek with potato and cannellini beans in a rich and creamy sauce, with a hint of lemon for tantalising freshness. Topped with crispy British bacon and oven-baked kale, this is one the whole family will enjoy! (Gluten-free, suitable for coeliacs).
Prep Time
25 min
Cuisine
Italian
We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!
We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!
Percentages are based on an adult's daily intake
Typical Values | per 100g | per serving |
---|---|---|
Energy | 356 kJ 85 kcal |
2448 kJ 582 kcal |
Fat of which saturates |
2.8 g 1.3 g |
19.2 g 9 g |
Carbohydrate of which sugars |
10 g 1.5 g |
68.6 g 10.2 g |
Fibre | 3.5 g | 23.8 g |
Protein | 4.7 g | 32.1 g |
Salt | 0.67 g | 4.6 g |
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
Preheat the oven to 180ºC/ 160ºC (fan)/ 350ºF/ Gas 4
Boil a kettle
Wash the leek[s] carefully to remove any grit from between the leaves, then top, tail and slice finely
Dissolve the chicken stock cube[s] in 550ml [1L] boiled water
Heat a large, wide-based pan (preferably non-stick) with a matching lid, with a knob of butter over a medium-high heat
Once melted, add the sliced leek with a pinch of salt and cook for 3-4 min or until softened
Meanwhile, cut the potatoes (skins on) into small bite-sized pieces
Once the leek has softened, add the chicken stock and chopped potatoes and bring to the boil over a high heat
Once boiling, reduce the heat to medium and cook, covered, for 10-12 min or until cooked through
Meanwhile, add the shredded kale to a baking tray with a drizzle of vegetable oil and a pinch of salt
Massage the oil into the kale until it's evenly coated
Put the tray in the oven for 10-12 min or until turning golden and crisp
Meanwhile, drain and rinse the cannellini beans
Heat a separate, large, wide-based pan (preferably non-stick) with a matching lid, over a medium-high heat
Once hot, add the smoked streaky bacon and cook for 5 min, turning once halfway until golden and crisp
Once done, transfer the bacon to kitchen paper
Once the potatoes are fork-tender, add the cannellini beans and soft cheese and cook for 2 min further, stirring until everything is warmed through
Squeeze in the juice of 1/2 [1] lemon and season with a generous pinch of salt and grind of black pepper – this is your creamy leek, potato & bean stew
Cut the remaining lemon into wedges
Chop the bacon roughly
Serve the creamy leek, potato & bean stew topped with the crispy kale and bacon
Garnish with a wedge of lemon
Enjoy!