Bacon and White Bean Stew

Name: Bacon and White Bean Stew with Parmesan Garlic Bread
Total time: 20 min
Yield: 2
Cuisine: Italian
Ingredients: 100 g Bacon Strips; 1 unit(s) Cannellini Beans; 2 unit(s) Sandwich Bun; 1 unit(s) Sweet Bell Pepper; 113 g Mirepoix; 7 g Parsley; 2 tbsp Tomato Sauce Base; 7.5 g Chicken Stock Powder; 2 tbsp Garlic Spread; 10 g Cream Sauce Spice Blend; 1 tbsp Butter*; 0.13 tsp Salt*; 0.13 tsp Pepper*

with Parmesan Garlic Bread

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This 20-minute stew featuring a tomato-based broth, umami-rich bacon and creamy cannellini beans is as speedy as it is delicious.

Ingredients: Cannellini beans (white beans, water, salt, calcium chloride, disodium EDTA) • Sandwich bun (unbleached untreated enriched wheat flour (wheat flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), water, sea salt, yeast, malted barley flour) (barley, wheat) • Sweet bell pepper • Mirepoix (carrot, onion, celery) • Bacon (pork, water, salt, sugar, sodium phosphates, sodium erythorbate, sodium nitrite, spices, smoke) • Tomato sauce (water, tomato paste, modified corn starch, soybean oil, phosphoric acid, xanthan gum, potassium sorbate, sodium benzoate) • Garlic spread (margarine (soybean oil, water, modified palm and palm kernel oils, salt, vegetable monoglycerides, soy lecithin, potassium sorbate, natural flavour, citric acid, annatto and turmeric, vitamin A palmitate, vitamin D2), garlic, onion powder, water, salt, vegetable mono and diglycerides, maltodextrin, citric acid, parsley, natural flavour, xanthan gum, potassium sorbate, natural colour, vitamin E) (soy) • Cream sauce spice blend (wheat flour, salt, garlic powder, onion powder, canola oil, silicon dioxide) (wheat) • Chicken stock powder (salt, sugars (dextrose, corn syrup solids, sugar), chicken fat, corn starch, hydrolyzed vegetable proteins(corn, soy), dehydrated onion, yeast extract, spices and herb, spice extracts, dehydrated chicken, citric acid, turmeric extract, turmeric, disodium inosinate, disodium guanylate, natural flavour) (soy) • Parsley.

Tags:

New

•Quick

Allergens:

Hvede

•Gerste

•Soja

•Milk

The quantities provided above are averages only.

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time20 minutes

Cooking Time3 minutes

DifficultyMedium

Ingredients

serving amount

100 g

Bacon Strips

1 unit(s)

Cannellini Beans

2 unit(s)

Sandwich Bun

1 unit(s)

Sweet Bell Pepper

113 g

Mirepoix

7 g

Parsley

2 tbsp

Tomato Sauce Base

7.5 g

Chicken Stock Powder

2 tbsp

Garlic Spread

10 g

Cream Sauce Spice Blend

Not included in your delivery

1 tbsp

Butter*

0.13 tsp

Salt*

0.13 tsp

Pepper*

Nutrition Values

Calories870 kcal

Fat43 g

Saturated Fat15 g

Carbohydrate99 g

Sugar7 g

Dietary Fiber18 g

Protein28 g

Cholesterol45 mg

Sodium2270 mg

Trans Fat0.4 g

Potassium1100 mg

Calcium200 mg

Iron7.5 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Parchment Paper

•Baking Sheet

•Large Pot

•Measuring Spoons

•Potato Masher

•Measuring Cups

Cooking Steps

Before starting, preheat the broiler to high.
Wash and dry all produce.
On a parchment-lined baking sheet, arrange bacon in a single layer.
Roast in the middle of the oven for 10-14 min, until bacon is crisp and cooked through.** Transfer bacon to a paper towel-lined plate to cool.

Meanwhile, core, then cut pepper into 1/4-inch pieces.
Finely chop parsley.

In a large pot, heat 1 tbsp (2 tbsp) butter over medium-high, then stir to melt.
When hot, add mirepoix and peppers. Cook for 4-5 min, stirring occasionally, until veggies soften. Season with salt and pepper, to taste.
Sprinkle Cream Sauce Spice Blend over top. Cook for 30 sec, stirring often, until veggies are well-coated.

Reduce heat to medium.
To the same pot, add cannellini beans
(and their liquid), tomato sauce base, stock powder, half the Parmesan and 1 1/2 cups (3 cups) water. Cook for 5-6 min, stirring often, until veggies are tender and stew thickens slightly. Stir, scraping up any brown bits from the bottom of the pan.
Using a potato masher, carefully mash half the beans into the broth. Season with salt and pepper.

Meanwhile, halve buns.
Arrange on another parchment-lined baking sheet, cut-side up.
Spread garlic spread over cut-side of buns, then sprinkle with half the parsley.
Toast buns on the top of the oven for 2-3 min, until browned. (TIP: Keep an eye on them so they don't burn!)