US
Bacon and borlotti beans
Prep and cooking time: 30mins
Complex carb portions, per serving: 1
Freezable
Ingredients
Serves: 4
1 tbsp extra virgin olive oil
1 leek, finely sliced
2 garlic cloves, finely diced or minced
220g bacon rashers, finely sliced
200g button mushrooms, finely sliced
2 small courgettes, diced
2 x 400g tins borlotti beans, rinsed and drained
300ml chicken stock
80ml cream or coconut milk
2 large handfuls kale
1 large handful fresh parsley, roughly chopped
Method
Heat the oil in a lidded frying pan or saucepan, over medium-high heat. Fry the leeks and garlic for 3mins, until softened.
Add the bacon and cook for 3mins, until browned. Add the mushrooms, courgettes, and beans, and cook for a further 3mins, until softened.
Stir in the chicken stock, cream, and kale, then season with salt and pepper and cover with a lid. Reduce heat and simmer for 5mins.
To bulk out this meal, add a side of steamed broccoli and sprinkle with parsley to serve.