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Cheesy Baked Borlotti Beans, Bacon, Spinach and Onions
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Cheesy Baked Borlotti Beans, Bacon, Spinach and Onions
- Preparation time: 30 minutes
- Cooking time: 15 minutes to 20 minutes
-
Total time:
45 minutes
to 50 minutes
Serves: 4 - 6
Ingredients
- 200g dry-cured back bacon
- 4 tbsp extra virgin olive oil, plus extra for oiling dish
- 1 onion, finely sliced
- 1 clove garlic, chopped
- 2 410g cans borlotti beans
- 450g baby spinach, washed
- 250g baby plum tomatoes, halved
- Salt and freshly ground black pepper
- 200g Taleggio cheese
Method
- Preheat the oven to 200°C/gas mark 6 and lightly oil an ovenproof dish.
- Trim the fat off the bacon. Dice the bacon. Heat 3 tbsp oil in a frying pan over a medium-high heat. Add the bacon and fry until well-coloured. Reduce the temperature slightly and add the onion and garlic. Sauté until soft and golden. Tip into a bowl. Drain the beans, rinse in a colander and shake dry. Mix into the onions.
- Meanwhile, drop the spinach into a pan of boiling water. As soon as it wilts, drain. Cool under the cold tap. Squeeze dry, pull apart, then mix into the beans. Add the tomatoes. Adjust the seasoning (remember the cheese is quite salty). Transfer to the dish.
- De-rind the cheese and slice. Arrange over the beans and drizzle with 1 tbsp oil. Bake in the centre of the oven for 15-20 minutes, or until bubbling. Serve with green salad.
Comments
This recipe was first published in October 2002.
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