Kidney Beans with Ham and Spinach

For the full experience, make this recipe with the Kenwood Recipes app.

recipe by Kenwood https://kenwoodworld.com/

  • Time icon
    Total Time
    1hr 50mins
  • Serves icon
    Serves
    4
  • Calories icon
    Calories
    382
based on 1 ratings

This soup is a good way to warm up on a cold night. It is also a great way to use up left over cooked ham to make this filling meal.

recipe updated Sep 15, 2021

Ingredients

  • Pancetta icon
    Pancetta
    150 g (about 30)
  • Carrot icon
    Carrot
    100 g (about 2)
  • Onion icon
    Onion
    150 g (about 1)
  • Cooked ham icon
    Cooked ham
    150 g (about ¼)
  • Canned red kidney beans icon
    Canned red kidney beans
    400 g (about 1 ½ cups)
  • Garlic clove icon
    Garlic clove
    3 (about 18 g)
  • Bay leaves icon
    Bay leaves
    1
  • Tomato sauce icon
    Tomato sauce
    50 g (about 3 ½ tablespoons)
  • Dried thyme icon
    Dried thyme
    ½ teaspoon
  • Vegetable stock icon
    Vegetable stock
    800 g (about 3 ¼ cups)
  • Spinach icon
    Spinach
    400 g (about 12 ¾ cups)

Tools

  • kCook icon kCook Multi
  • kCook icon Kcook bowl

Step preview

  1. Fit thick slicing disc (5) to direct prep attachment
  2. Fit direct prep attachment to kCook Multi
  3. Fit stir tool to kCook bowl
  4. Add canned red kidney beans and pancetta to the kCook bowl
  5. Fit kCook bowl to kCook Multi
  6. Turn direct prep attachment to position 1
  7. Slice carrot and onion into the kCook bowl with direct prep attachment
  8. Turn direct prep attachment to position 2
  9. Add garlic clove, bay leaves, tomato sauce and dried thyme to the kCook bowl
  10. Season
  11. Add vegetable stock to the kCook bowl
  12. Attach lid to kCook bowl
  13. Cook with filler cap removed - 1 hr 30 min, 98°C, speed 1
  14. Then add spinach to the kCook bowl
  15. Cook with filler cap removed - 10 min, 98°C, speed 1
  16. Serve
  17. Garnish with cooked ham
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