Vegetables with Kidney Beans and Bacon
35 minutes
Red kidney beans and bacon add a wonderful hearty, smoky flavour to this medley of vegetables. Enjoy it with pork during the cold months of autumn and winter.
Zoë Harpham
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Ingredients
Serves: 4
- 2 bacon rashers, rind removed
- 1 leek, trimmed and sliced
- 2 carrots, peeled and diced
- 5 1/3 cups thinly sliced green cabbage, about 400g
- salt and freshly ground black pepper
- 420g tin red kidney beans, drained and rinsed
- 1 1/2 tablespoons snipped fresh chives or chopped fresh flat-leaf parsley
Directions
Preparation:10min ›
Cook:25min ›
Ready in:35min
- Trim any fat from the bacon, then cut the rashers into dice. Put the bacon in a saucepan with the leek, carrots and cabbage. Pour 1/4 cup of water into the pan, 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.
cook's tips
As a variation, replace the cabbage with 400g tinned chopped tomatoes and 1 cup corn kernels. Season with ½ teaspoon each of ground cumin and coriander and a pinch of paprika. * This 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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