Pancetta, butternut and bean stew

Pancetta, butternut and bean stew

This warming butternut stew is exactly what the doctor ordered and, with the smoky pancetta, you'll certainly be coming back for more

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Ingredients

  • 77g Smoked diced pancetta (1/2 x 154g pack)
  • 2 Onions thinly sliced
  • 1 medium Butternut squash peeled, deseeded and cut into chunks
  • 350g Turnips peeled and cut into small wedges
  • 400g can of Red Kidney Beans drained
  • 500ml Vegetable stock
  • 1 tub of Red chilli pesto with tomato

Method

  • Step 1

    Heat a large shallow pan or flameproof casserole and cook the pancetta and onions for 6-8 minutes until lightly browned. Add the butternut squash and turnips and cook for about 10 minutes, stirring frequently until the vegetables are beginning to colour.

  • Step 2

    Stir in the beans, stock and chilli pesto and bring to a gentle simmer. Cover with a lid and cook for 15-20 minutes until the vegetables are completely tender. Serve with a steamed green vegetable or creamy mash for a more substantial meal.

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