Saturday, March 16, 2013


serves four 

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

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.

bacon recipe courtesy of: Nigella Lawson

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