Borlotti Beans With Rosemary and Bacon

A community recipe by samd

Not tested or verified by Nigella.com

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Introduction

This is a simple bean dish of borlotti beans, leeks, bacon and rosemary that can be served as a side or eaten on its own. Its good cold too but its the heat that lets it give off those wonderful aromas. This is loosely based on a Roman bean dish that a friend of my mothers likes to make

Ingredients

Serves: 4

1 cup dried pulses
2 rashers bacon
1 sprig fresh rosemary (fresh or dried)
1 leek (cleaned and cut into 1/2inch squares)
1 clove garlic
2 tablespoons chicken broth (or veal stock)
1 tablespoon fresh herbs (parsley and chives)
¼ lemon

Method

Borlotti Beans With Rosemary and Bacon is a community recipe submitted by samd and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Soak pulses overnight Saute leeks and bacon for 5 minutes in a hot saucepan.

Add rosemary and garlic and cook until leeks are soft and silky. Add 2 tbsp stock and allow to cook until just a little liquid remains.

Place this mixture into your serving dish. Cook beans in clean water until done.

Rinse the beans quickly and add to leek and bacon mixture whilst still warm. Squeeze the juice of the 1/4 lemon over it, add the fresh herbs and mix everything together.

Season to taste.