ingredients
serves 4
350 g (12 oz) red kidney beans
225 g (8 oz) rindless streaky bacon
2 onions
225 g (8 oz) carrots
150 ml (1/4 pint) dry red wine
salt
pinch of cayenne
1 tablespoon flour
25 g (1 oz) butter, softened
2 sprigs of thyme to garnish
method
1. Soak the beans in water for 12 hours. Boil the beans for 1 1/2 hours in the soaking water, then drain them. Dice the bacon and the onions. Scrape, wash and slice the carrots.
2. Fry the bacon until crisp in a large saucepan. Add the onion and carrot and fry them in the bacon fat for about 3 minutes,
stirring continuously.
3. Stir in the drained beans and red wine and season with salt and cayenne. Cover the pan and simmer over a low heat for 20 minutes. Work the flour into the butter, stir into the liquid in the pan until dissolved and cook for a further 10 minutes.
4. Chop the thyme and sprinkle it over the beans.
Serve with: Roast Leg of Lamb, or Hamburgers with Herb Butter
