This recipe is earthy, hearty and healthy. I always feel really good eating this, and it has all the things that I need to kick start chilly Autumn nights, plus bacon, mmm delicious bacon. The butter beans add a creamy, loveliness to it, plus they are packed with protein and goodness to ‘kapow’ the onset of any colds. It will be on the table, to warm your insides, in under half an hour. Don’t bother peeling the potatoes as this is where all the goodness is, plus peeling isn’t very appealing (I’m so sorry).
As you should know by now, I LOVE BACON, but for those that have better will power and respect for pigs, just use a shake of paprika instead on the bacon, and, as I mentioned, veggies will get a dose of protein from the butter beans.
1 onion, finely chopped
4 rashers of bacon
10-12 new potatoes, unpeeled and cut into quarters, or use 3 baking potatoes, cut into bite sized pieces
Handful of frozen peas
2-3 teaspoons of dried mint
400ml chicken stock
Can of butter beans
Fry the finely sliced onion, and chopped bacon in a pan, in a little oil.
When the bacon and onion is cooked, but not browned, add the cut up potatoes and mint, and stir through.
Add the chicken stock, and add a lid to the pan. Simmer for 10 minutes.
Add the butter beans and peas, and simmer for another 5 minutes, or until the potatoes are cooked.