bacon, tomato and bean salad
How to make bacon, tomato and bean salad recipe
Serves 4
Total cooking time 10 minutes
Ingredients:
3 tablespoons olive or vegetable oil
6 back bacon rashers, chopped
2 garlic cloves, chopped
1 teaspoon paprika
3 tomatoes, deseeded and diced
2 x 400 g (13 oz) cans butter beans, rinsed and drained
2 tablespoons chopped parsley
2 tablespoons lemon juice
Method:
Heat the oil in a large frying pan and cook the bacon over a medium heat for 6–7 minutes, stirring occasionally, until crisp and golden. Stir in the garlic and paprika for the final minute of cooking, then add the tomatoes, butter beans, parsley and lemon juice and toss to warm through.
Spoon into 4 dishes and serve immediately.
For tomato, bacon & butter bean stew, heat 3 tablespoons olive or vegetable oil in a large saucepan and cook 6 rashers of roughly chopped back bacon over a medium heat for 4–5 minutes until golden, then add 1 chopped onion and cook for a further 4–5 minutes until softened.
Stir 2 large carrots, peeled and diced, 2 chopped garlic cloves and 1 teaspoon paprika into the pan and cook for 1–2 minutes until the garlic is softened.
Add a 400 g (13 oz) can butter beans, rinsed and drained, a 400 g (13 oz) can chopped tomatoes and 250 ml (8 fl oz) hot vegetable stock. Bring to the boil, then cover, reduce the heat and simmer gently for about 15 minutes until thickened.
Scatter over 2 tablespoons chopped fresh coriander and serve with couscous. Total cooking time 30 minutes.
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| bacon, tomato and bean salad |
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