Bacon and White Bean Stew

This Bacon & White Bean Stew is a deliciously simple, rustic stew and by using tinned haricot beans it is incredibly quick to make. The walnut oil is delicious drizzled over the top but if you don’t want to use that a really nice olive oil is good too.

January 27, 2020
: 2
: 10 min
: 25 min
: 35 min
: Very easy

My Bacon & White Bean Stew is a lovely simple rustic dish full of unctuous flavours, lots of garlic and finished with a drizzle of walnut oil.


  • 15g butter
  • 3 shallots, peeled and finely sliced
  • 2 x 400g tins haricot beans, drained and rinsed (or one 720g jar)
  • 50ml white wine
  • 250ml vegetable stock
  • 100g dry cured streaky bacon (smoked or unsmoked), chopped into thin strips
  • 5 garlic cloves, peeled & crushed
  • 10g flat leaf parsley, leaves and stalks chopped finely
  • ½ tsp salt
  • freshly ground black pepper
  • drizzle of walnut oil (or olive oil)
  • Step 1 Melt the butter in a heavy based casserole pot over a low to medium heat. Fry the shallot in the butter for 3 mins until softened.
  • Step 2 Tip in the beans followed by the wine and stir through for 2 mins before adding 150ml of the stock, salt and pepper.
  • Step 3 Mix together the bacon with the crushed garlic and parsley and add to the pan. Stir through and partially cover. Allow to bubble away for 20 minutes adding the remaining 100ml of stock for the last 5 minutes.
  • Step 4 Serve in bowls with a generous drizzle of the walnut oil.
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