Friday, 21 February 2014

Bacon & Butter Bean Broth Recipe

This is a perfect meal for one. It is super simple, satisfying, salty and comforting. Perfect for a winter's evening. 

There is no need to serve with bread as the beans are really filling.  One thing to remember is whatever you do, don't add salt to this. With the stock and bacon it's already salty enough.

(Serves 1 hungry person)

325ml GF chicken stock
1 x 400g tin butter beans, drained
6 rashers streaky bacon, chopped
1/2 big leek, sliced
1/4 tsp mild chilli powder 
1 tsp chopped chives
Plenty of black pepper 
Pinch of thyme

Fry the bacon until crisp and golden, then add the leeks until they soften. 

Add the beans, stock, pepper, chilli powder and thyme then bring to the boil. 

Turn the heat down and leave to simmer for about 15 minutes. Half way through, mash it a few times with a potato masher but only enough to break up a some of the beans.

Serve once it's thickened a bit and adorn with the chives.


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