Recipe courtesy of Waitrose & Partners
Pancetta, butternut and bean stew
This warming butternut stew is exactly what the doctor ordered and, with the smoky pancetta, you'll certainly be coming back for more
Ingredients
- 77g Smoked diced pancetta (1/2 x 154g pack)
- 2 Onions thinly sliced
- 1 medium Butternut squash peeled, deseeded and cut into chunks
- 350g Turnips peeled and cut into small wedges
- 400g can of Red Kidney Beans drained
- 500ml Vegetable stock
- 1 tub of Red chilli pesto with tomato
Method
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.
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.
