Beans With Rosemary And Bacon
- 1 can kidney or pinto beans
- 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)
- 1/4 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.
kidney, rashers bacon, rosemary, clove garlic, chicken, fresh herbs, ubc
Taken from www.epicurious.com/recipes/member/views/beans-with-rosemary-and-bacon-52109001 (may not work)