Vegetable medley with bacon and kidney beans
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.
Ingredients
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)
Method
Prep:10min ›
Cook:25min ›
Ready in:35min
- 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.
- 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.
Note
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.
COOK SMART
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 & ratings
Average global rating:
(1)
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