Speedy Bacon and White Bean 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.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
100 g
Bacon Strips
1 unit(s)
Cannellini Beans
1 unit(s)
Ciabatta Roll
(Contains Barley, Wheat May contain Soy, Walnuts, Sesame)
113 g
Mirepoix
56 g
Baby Spinach
½ cup
White Cheddar Cheese, shredded
(Contains Milk)
2 tbsp
Tomato Sauce Base
(May contain Wheat, Crustaceans, Soy, Milk, Sesame, Fish, Sulphites, Mustard, Egg)
1 tbsp
Chicken Stock Powder
(Contains Soy May contain Sesame, Sulphites, Wheat, Egg, Fish, Milk, Mustard)
1 tbsp
All-Purpose Flour
(Contains Wheat)
14 g
Parsley and Thyme
1 unit(s)
Garlic, cloves
Nutrition Values
Utensils
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.
