300 grams of high quality sausages
125 grams of unsmoked streaky bacon
400 grams tin of flageolet beans, rinsed well and drained
1 chunky garlic clove, peeled, squashed and chopped very fine
Half a teaspoon of dried thyme
Big handful of baby tomatoes
Preheat the oven to 200c/190c fan/400 F. Chop up the bacon and fry until crisp. Retain the bacon fat. Mixed the garlic, thyme and a little of the bacon fat with the beans. Pour the beans into the base of an oven proof dish just large enough to hold the sausages. Place the sausages on top of the beans and the bacon pieces around the edges to cover the beans. Bake for half an hour and then turn the sausages over and add the tomatoes, to cover the beans and bacon. Bake for another twenty minutes to half an hour until the sausages are nicely browned. Mix the bacon through the beans and serve on warm plates.
bacon recipe source: Fiona Nevile, The Cottage Smallholder
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