Speedy White Bean and Bacon Stew
with Herby Cheese Toasts
This 20 min stew that features a tomato based broth, umami-rich bacon and creamy cannellini beans is as speedy as it is delicious.
Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
100 g
Tranches de bacon
1 pièce(s)
Haricots cannellini
1 pièce(s)
Pain ciabatta
(Contient Orge, Blé Peut contenir Soya, Noix de Grenoble, Sésame)
113 g
Mirepoix
56 g
Bébés épinards
½ tasse(s)
Cheddar blanc, râpé
(Contient Lait)
2 cs
Base de sauce tomate
(Peut contenir Blé, Crustacés, Soya, Lait, Sésame, Poisson, Sulfites, Moutarde, Oeuf)
1 cs
Bouillon de poulet en poudre
(Contient Soya Peut contenir Sésame, Sulfites, Blé, Oeuf, Poisson, Lait, Moutarde)
1 cs
Farine tout usage
(Contient Blé)
14 g
Fresh flat-leaf parsley and thyme
1 pièce(s)
Gousses d'ail
Informations nutritionnelles
Ustensiles
Instructions
- Cut bacon into 1/4-inch pieces. (TIP: Use kitchen shears to cut bacon with ease.)
- Add bacon to a cold, large pot.
- Heat the pot over medium-high heat. Cook bacon, stirring occasionally, until golden-brown and crispy, 4-6 min.**
- Remove from heat. Using tongs, transfer bacon to a paper towel-lined plate, reserving bacon fat in the pot.
- Meanwhile, mince or grate garlic.
- Roughly chop spinach.
- Roughly chop parsley.
- Strip 1 tbsp (2 tbsp) thyme leaves from stems, then finely chop.
- Combine butter, half the thyme and half the parsley in a small bowl. Season with salt and pepper.
- Heat the pot with reserved bacon fat (from step 1) over medium-high.
- When hot, add garlic and mirepoix. Cook, stirring occasionally, until mirepoix softens slightly, 4-5 min.
- Sprinkle flour over top. Cook, stirring often, until mirepoix is well coated and flour cooks out slightly, 1-2 min.
- Add cannellini beans and their liquid, tomato sauce base, stock powder and 1/2 cup (1 cup) water to the same pot. Cook, stirring occasionally, until veggies are tender and stew thickens slightly, 5-6 min.
- Add spinach, half the bacon, half the cheese and remaining thyme. Cook, stirring occasionally, until spinach is wilted and cheese melts, 1 min. Season with salt and pepper, to taste.
In dev see if more water is needed
- Meanwhile, halve buns.
- Arrange on a parchment-lined baking sheet, cut-side up.
- Spread herb butter over cut-side of buns, then sprinkle with remaining cheese.
- Broil toasts in the top of the oven until golden-brown and cheese is bubbling, 3-4 min. (TIP: Keep an eye on buns so they don't burn!)
- Divide stew between bowls. Top with remaining bacon.
- Sprinkle with remaining parsley.
- Serve toasts alongside.