2 tablespoons oil
1 large onion, finely chopped
1 leek, chopped
1 garlic clove, crushed
4 streaky bacon rashers rinded and chopped
2 tbsp plain flour (All purpose)
1 pint (600 ml) chicken stock
100 to 175 g (4 to 6 oz) dried butter beans, soaked overnight
425 g (15 oz) canned tomatoes
salt and pepper
1 bay leaf chopped
fresh herbs to garnish
1 large onion, finely chopped
1 leek, chopped
1 garlic clove, crushed
4 streaky bacon rashers rinded and chopped
2 tbsp plain flour (All purpose)
1 pint (600 ml) chicken stock
100 to 175 g (4 to 6 oz) dried butter beans, soaked overnight
425 g (15 oz) canned tomatoes
salt and pepper
1 bay leaf chopped
fresh herbs to garnish
method
1. Heat the oil in a saucepan and fry the onion until softened.
2. Stir in the leek, garlic and bacon and fry gently for 5 minutes.
3. Add the flour and stir well, then gradually stir in the stock.
4. Bring to the boil. Drain the beans and add to the pan with the tomatoes, salt, pepper and bay leaf.
5. Return to the boil, cover and simmer gently for about 1 hour or until the beans are tender.
6. Discard the bay leaf and serve sprinkled with fresh herbs.
2. Stir in the leek, garlic and bacon and fry gently for 5 minutes.
3. Add the flour and stir well, then gradually stir in the stock.
4. Bring to the boil. Drain the beans and add to the pan with the tomatoes, salt, pepper and bay leaf.
5. Return to the boil, cover and simmer gently for about 1 hour or until the beans are tender.
6. Discard the bay leaf and serve sprinkled with fresh herbs.
serving amount
serves 4 - 6
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