A delicious sustaining meal which is easily prepared and cooked, Western Fruit and Vegetable Stezo may be served with French bread and butter.
2 pints veal stock
1 lb. lean bacon, rinds removed and chopped
8 oz. white kidney beans, soaked in cold water overnight and drained
6 tart apples, peeled, cored and chopped
4 large pears, peeled, cored and chopped
7 oz. canned sweetcorn, drained
1 carrot, scraped and chopped
8 oz. French beans, trimmed and coarsely chopped
2 large potatoes, peeled and cubed
2 teaspoon salt
2 teaspoon black pepper
Place the veal stock, bacon and beans in a large saucepan. Set the pan over high heat and bring the liquid to the boil.
Reduce the heat to low, cover the pan and simmer for If hours, stirring occa-sionally.
Add the apples, pears, sweetcorn, carrot, French beans, potatoes, salt and pepper. Re-cover the pan and cook for a further
30 minutes or until all the vege-tables are cooked and tender.
Remove the pan from the heat. Ladle the stew into a warmed serving dish and serve at once.