Creamy Bacon & Cannellini Bean Stew With Crispy Kale
(335 reviews from our customers)
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
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1 soft cheese pot (50g)<span class="strong">†</span>
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
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
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.
Cooking Instructions
Instructions for 2 people (double for 4)
1
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
2
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
3
Meanwhile, cut the potatoes (skins on) into small bite-sized pieces
4
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
5
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
6
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
7
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
8
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