Borlotti Bean and Bacon Stew
- ½ tbsp olive oil
- 200g smoked bacon lardons
- 1 sliced onion
- 3 crushed garlic cloves
- 2 tbsp tomato paste
- 500g cherry tomatoes
- 3 x 400g tins of borlotti beans, drained
- 500ml chicken stock
- 2 rosemary sprigs
- 15g grated parmesan cheese
- Fry the bacon pieces in the olive oil in a casserole dish for 5 mins. When crisp, remove to a plate and set aside. Add the onion to the pan and cook for 6 mins, then stir in the garlic and tomato paste and cook for 2 mins more. Tip in the cherry tomatoes, beans, rosemary, stock and the cooked bacon, and bring to a simmer.
- Part-cover the casserole with the lid and cook the mixture for 10 mins, then remove the lid and simmer for 15 mins more, stirring until slightly reduced and thickened. Season to taste, drizzle with more olive oil and scatter with parsley and some chopped rosemary. Serve with crusty bread and enjoy!
1 hr
4 serving