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GILL MELLER'S BEANS WITH SMOKED BACON, ROSEMARY & THYME

This is such a wonderful, rustic, simple way to cook these beautiful Galician beans. If smoked bacon is not your thing, try replacing it with wedges of caramelised fennel instead.

READY IN

2.5 hours

COOKING TIME

2 hours

PREP TIME

6-8 hours

SERVES

serves 4-6 people

ingredients

  • 400g of Galician long beans or other white beans
OUT OF STOCK
  • 350g smoked bacon lardons
IN STOCK
  • 2 tablespoons of olive oil
IN STOCK
  • 3 -4 sticks of celery cut in to 1-2cm pieces
  • 4 cloves of garlic thinly sliced
  • 2 medium onions sliced
  • One 400g tin of plum tomatoes
  • 750ml vegetable stock
IN STOCK
  • 2 tablespoons of soft brown sugar
  • 2 tablespoons of mustard
  • 1 good pinch of dried chilli
  • 3-4 bay leaves
  • 4-6 sprigs of thyme
  • 3-4 sprigs of rosemary
  • Sea salt and freshly ground pepper

Method

  1. Place the beans in to a large bowl and cover them with fresh cold water. Leave them to soak for 6 – 8 hours or over night.
  2. Pre heat the oven to 180°C.
  3. Place a large heavy casserole pan over a medium heat. Add the olive oil and when it’s hot scatter in the smoked bacon lardons. Fry them gently on all sides until they are beginning to crisp round the edges and have released some of their delicious fat. Scatter in the onions, chopped celery, garlic and chilli flakes and give everything a good stir. Continue to cook, stirring regularly, for 10 – 12 minutes or until the vegetables are nice and soft.
  4. Crush the plum tomatoes and add these, along with the brown sugar, mustard, bay leaves, thyme and rosemary and bring up to a gentle simmer. Drain the beans and add them to the pan.
  5. Pour over the stock*, season the beans well with salt and pepper and bring back to a simmer again. Place a lid on the pan and pop it into the middle of the preheated oven for 1 ½ hours. If the beans are looking a little dry at any point add a dash of water.
  6. Take the beans out of the oven and check the seasoning, they should be nice and rich and melt in the mouth tender. Bring to the table and serve with good bread, a glass or two of red wine and a sharply dressed green salad.

         * Navarrico stock is concentrated  - you can add water 1:1

ingredients

  • 400g of Galician long beans or other white beans
OUT OF STOCK
  • 350g smoked bacon lardons
IN STOCK
  • 2 tablespoons of olive oil
IN STOCK
  • 3 -4 sticks of celery cut in to 1-2cm pieces
  • 4 cloves of garlic thinly sliced
  • 2 medium onions sliced
  • One 400g tin of plum tomatoes
  • 750ml vegetable stock
IN STOCK
  • 2 tablespoons of soft brown sugar
  • 2 tablespoons of mustard
  • 1 good pinch of dried chilli
  • 3-4 bay leaves
  • 4-6 sprigs of thyme
  • 3-4 sprigs of rosemary
  • Sea salt and freshly ground pepper
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