Old ROTW: Goat's cheese, beans, bacon

ROTW on 21st November 2007

Cut bacon into pieces. Fry in butter and olive oil until crisp. Then add a can of beans or lentils (green lentils or flageolet beans ideally) and warm them through in the pan. Stir in the goat's cheese cut into pieces, and add the greens at the last moment. Serve on rosemary bread toast: freeze any excess.

Old ROTW: Posh beans on Toast

ROTW on 6th September 2007 was a modification of a Jamie Oliver recipe.

Soak your beans if need be.

Take one large peeled potato, a good handful of parsley, and 350g of white beans (chickpeas, haricots, cannellini it doesn't really matter). Separate the leaves from the stalks of parsley but keep the stalks, and tie them together. Simmer the beans, potato, parsley stalks and two cloves of peeled garlic until done but for at least an hour - with canned beans you will need a very slow
simmer: with dried beans it will take longer, you can turn it up, and you may need to add the beans at different times depending on what you have: dried chickpeas will take longer to cook than cannellini beans.

Remove the potato, garlic and parsley stalks and discard.

Finely chop the parsley leaves, two medium chillies and a pinch or two of fresh rosemary. Add a few leaves of chopped basil if you have it. Add the herbs to the beans along with a good glug or three of olive oil and the juice of half a lemon. Roughly crush some of the beans to make a paste with a fork and serve smeared thickly on toast.