Suffolk Black Bacon and Butter Bean Braise
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Ingredients
- 8 smoked back bacon rashers
- 800 g butter beans
- 1 onion
- 2 carrots
- 300 ml chicken stock
- 1 tsp dried thyme
Nutrition (per serving)
- Calories
- 356 kcal
- Protein
- 23.3 g
- Carbohydrate
- 32.4 g
- of which sugars
- 6.3 g
- Fat
- 10.8 g
- of which saturates
- 3.8 g
- Fibre
- 11.8 g
- Salt
- 3.60 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Fry the smoked back bacon rashers in a large pan for 5-6 minutes until starting to crisp, then chop roughly.
- 2
Add the chopped onion and carrots to the pan and cook for 6 minutes until softened.
- 3
Drain and rinse the butter beans and add to the pan with the chicken stock and dried thyme.
- 4
Bring to a simmer, cover and cook for 15 minutes until the vegetables are tender and the sauce has thickened slightly.
- 5
Return most of the bacon to the pan and warm through.
- 6
Season to taste and serve in bowls, scattered with the remaining bacon.
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