Ingredients
DukesHill Ingredients
100g bacon, chopped into 1cm strips
Unit price
per
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
Lunch
CANNELLINI BEANS WITH BACON & CREAM
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”!
Directions
-
Step 1 Heat the oil in a heavy based pan over a medium to high heat and cook the bacon until golden.
-
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.
-
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.
