Vegetable medley with bacon and kidney beans

    35 min

    Red kidney beans and smoked bacon add a wonderful depth of flavour and extra substance to this lovely dish. It is a great choice in winter and autumn.

    2 people made this

    Serves: 4 

    • 2 rindless, smoked back bacon rashers
    • 1 leek, trimmed and sliced
    • 2 carrots, peeled and diced
    • 1/2 small green cabbage, shredded
    • 400g can red kidney beans, drained and rinsed
    • 2 tbsp snipped fresh chives or chopped fresh parsley
    • salt and freshly ground black pepper
    • fresh chives and sprigs of fresh parsley to garnish (optional)

    Prep:10min  ›  Cook:25min  ›  Ready in:35min 

    1. Trim any fat from the bacon, then cut the lean rashers into dice. Put the bacon in a saucepan with the leek, carrots and cabbage. Pour over 4 tbsp water, season with salt and pepper, then cover and cook gently for 20 minutes.
    2. When the vegetables are almost tender, add the kidney beans to the pan and heat through gently for 5 minutes. Toss in the snipped chives or chopped parsley and garnish with chives or sprigs of parsley, if using.


    Pulses such as red kidney and cannellini beans have a low GI (Glycaemic Index) factor, which means they release energy slowly into the bloodstream and so can help to control hunger and appetite.


    For a variation, replace the cabbage with 400g canned tomatoes and a 200g can of sweetcorn. Season with 1/2 tsp each of ground cumin and coriander and a pinch of paprika. * This dish would go well with a ham joint or pork spare ribs. * For a vegetarian dish, omit the bacon and add 150g button mushrooms cooked gently in a knob of butter.

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    Reviews in English (1)


    This was really easy to make and a great alternative side dish of cabbage which can at times be a little bland and uninteresting. It was very tasty and had there been any leftovers, It would be nice with added mashed potato fried a la bubble and squeek! Will definately make this again.  -  10 Feb 2012