Flageolet bean and bacon salad

Flageolet bean and bacon salad

By
From
More Home Comforts
Serves
4
Photographer
Peter Cassidy

When you want a meal that’s ready in just 10 minutes, tinned beans and other pulses are great to have in your cupboard. Either hot or cold, they can form the main part of a simple and very quick dish like this. Buy good-quality ones, though, as some are in a strong brine that doesn’t taste very nice. A nice dressing is the key.

Ingredients

Quantity Ingredient
1 tablespoon rapeseed oil
8 slices smoked streaky bacon
2 tablespoons cider vinegar
1 shallot, finely sliced
400g tin flageolet beans, drained and rinsed
1 teaspoon truffle oil
3 tablespoons vegetable oil
sea salt
freshly ground black pepper
50g rocket leaves
1 head romaine lettuce, roughly chopped
40g parmesan cheese, broken into small nuggets

Method

  1. Heat a frying pan until hot. Add the rapeseed oil and bacon, and fry on each side for a couple of minutes until golden-brown and crispy. Drain on kitchen paper, then roughly chop.
  2. Return the frying pan to the heat, then add the cider vinegar and deglaze the pan, scraping up all the meaty bits from the bottom of the pan. Add the shallot and flageolet beans, and warm through.
  3. Mix the truffle oil and vegetable oil together in a bowl, then add the flageolet bean mixture and toss to coat in the dressing. Season with pepper and a touch of salt to taste.
  4. Divide the rocket and romaine lettuce between your serving plates and spoon the beans over the top, finishing with a scattering of Parmesan nuggets.
Tags:
Home Comforts
British food
classic recipes
indulgent
winter
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