Pancetta, butternut & bean stew

Name: Pancetta, butternut & bean stew
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4
Ingredients: 154 g pack smoked diced pancetta; 2 onions, thinly sliced; 1 medium butternut squash, peeled, deseeded and cut into chunks; 350 g turnips, peeled and cut into small wedges; 400 g can essential Red Kidney Beans, drained; 500 ml pack Cooks' Ingredients Vegetable Stock; 145 g tub red chilli pesto with tomato

A hearty and warming autumnal stew.

4.5 out of 5 stars(2) Rate this recipe

High fibre2 of your 5 a day

Serves4
CourseMain meal
Prepare15 mins
Cook40 mins
Total time55 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

½ x 154g pack smoked diced pancetta
2 onions, thinly sliced
1 medium butternut squash, peeled, deseeded and cut into chunks
350g turnips, peeled and cut into small wedges
400g can essential Red Kidney Beans, drained
500ml pack Cooks' Ingredients Vegetable Stock
145g tub red chilli pesto with tomato

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.
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.

Typical values per serving when made using specific products in recipe