Pancetta, butternut and bean stew
- Serves 4
This warming butternut stew is exactly what the doctor ordered and, with the smoky pancetta, you'll certainly be coming back for more
Recipe courtesy of Waitrose & Partners
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Ingredients
- Smoked diced pancetta ½ x 154g pack
- Onions 2, thinly sliced
- Butternut squash 1 medium, peeled, deseeded and cut into chunks
- Turnips 350g, peeled and cut into small wedges
- Red Kidney Beans 1 400g can, drained
- Vegetable stock 500ml
- Red chilli pesto with tomato 1 tub
Method
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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.
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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.
