DukesHill Ingredients
100g bacon, chopped into 1cm strips
Regular price
Regular price £0.00 Sale price £7.00
Other ingredients
2 tbsp olive oil
5g parsley, chopped (keep the leaves and stalks separate)
3 sprigs thyme, leaves only
400g tin cannellini beans (or haricots beans)
5 tbsp double cream
2 slices sourdough, toasted
1 clove garlic


Rated 5 stars by 1 users

My Cannellini Beans with Bacon & Cream is a fabulously simple French inspired dish from a farmers’ truck stop/restaurant we visited on the side of a busy road in the Loire. Full of locals and working farmers, this dish was slapped down on the table with a bottle of unlabelled red wine before we had a chance to say “Bonjour”!
Category Lunch
Serving 2
Prep Time 10 minutes
Cook Time 10 minutes


  1. Step 1 Heat the oil in a heavy based pan over a medium to high heat and cook the bacon until golden.

  1. Step 2 Turn the heat down and add the beans, parsley stalks and thyme to the pan along with the cream. Simmer gently for approximately 5 minutes until the sauce has thickened.

  1. Step 3 Spoon into bowls with a sprinkle of the chopped parsley leaves on top. Simply serve with green leaves, a slice of toasted sourdough rubbed with a fresh clove of garlic and some robust red wine.

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