Bacon and Bean Stew

    30 min

    Butternut squash, green beans and sweetcorn make a superb combination in this fast and tasty stew, based on a Native American dish. Serve with crusty bread.

    1 person made this

    Serves: 4 

    • 2 tablespoons olive oil
    • 1 red onion, roughly chopped
    • 1 garlic clove, crushed
    • 1kg (1 1/4 lb) butternut squash, peeled and cut into 2cm cubes
    • 1 (400g) tin chopped tomatoes
    • 300ml (11 fl oz) ham or vegetable stock
    • 6 to 8 soft sun-dried tomatoes, roughly chopped
    • 4 lean, rindless bacon chops
    • 225g (8 oz) frozen sweetcorn
    • 225g (8 oz) frozen green beans
    • handful chopped fresh parsley

    Prep:10min  ›  Cook:20min  ›  Ready in:30min 

    1. Fry the flavourings and squash: Heat the oil in a large flameproof casserole or pan. Add the onion, garlic and squash, and cook gently for 5 minutes or until softened.
    2. Add the tomatoes: Stir in the tinned tomatoes, stock and sun-dried tomatoes. Bring to the boil, then reduce heat. Cover and cook gently for 10 minutes. Preheat the grill to medium-high.
    3. Cook the bacon: While the vegetables are cooking, grill the bacon chops on both sides until crisp.
    4. Add the sweetcorn and beans: When the tomatoes and squash have been cooking for 10 minutes, stir the sweetcorn and green beans into the vegetable stew. Bring back to the boil, then cover and cook gently for a further 5 minutes or until all the vegetables are cooked. Season.
    5. Serve: Lay the bacon over the top of the vegetable stew, sprinkle with parsley and serve immediately.

    Cooking tip

    If you use sun-dried tomatoes in sunflower oil, you could replace the olive oil with the oil in the jar.

    …keep it

    *If you have some of the vegetable stew left over, turn it into a delicious soup for another meal by adding extra stock. Whiz the stew in a blender or food processor for a smooth consistency – or just do it partially to leave it slightly chunky. Serve sprinkled with grated cheese.
    *This is suitable for freezing for one month. To use, thaw, reheat and simmer for 3 minutes.

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    Reviews in English (1)


    Made it vegetarian. I didn't bother with the bacon, and I had no fresh parsley. It still had plenty of flavour and was delicious!  -  14 Sep 2008