STRING BEAN BACON RECIPE RECIPES

Steps:

• For the soup, heat the oil in a heavy-based saucepan over a high heat. Add the bacon, then season and fry for 3–4 minutes, until caramelising but not burning. De-glaze the pan with the sherry vinegar. Add the red onions, carrots, garlic, celery and leek and cook for 8–10 minutes, or until softened.
• Stir in the potatoes and tomatoes, with their vines, then add the rosemary and thyme bundle. Squash the tomatoes with a wooden spoon. Bring the pan to a simmer.
• Heat the beef stock in a saucepan over a high heat. Add the pasta to the vegetables. Once the stock is simmering, pour this in too.
• Pour the soup into the pressure cooker (CAUTION: Please follow the manufacturer's guidelines for safe use of your pressure cooker). Bring up to pressure and cook for 5 minutes at pressure. Turn off the heat and slowly release the pressure. Remove the rosemary and thyme bundle and tomato vines and discard. Stir in the cannellini beans, broccoli and spinach and allow to soften in the residual heat for 5 minutes.
• Meanwhile, to make the pesto, grind the basil and wild garlic in a mortar with a pestle or food processor to release the natural oils. Then, add the pine nuts and lemon zest and grind. Once combined, add the olive oil to make a paste and grind in the Parmesan. Add a squeeze of lemon and season to taste.
• To serve, pour into soup bowls and sprinkle over the fresh herbs, parmesan, wild garlic pesto and olive oil. Serve with crusty bread.

Steps:

• Place the beans in a large bowl and cover with cold water by 1-inch and cover with plastic wrap. Refrigerate overnight. Drain and rinse the beans and then drain again.
• Place the beans in large pot with 2 quarts water, the onion, bay leaf, and peppercorns. Bring to a boil, then lower the heat and simmer for about 50 minutes, or until tender. A good test is to scoop up several beans in a spoon and blow on them: if the skin starts to peel off, they're done. Drain the beans, reserving the cooking liquid.
• Preheat the oven to 225 degrees F.
• In a small saucepan, whisk together the maple syrup, brown sugar, ketchup, chili paste, ginger, salt, and 1 1/2 cups of the cooking liquid, still reserving the remaining liquid. Bring to a simmer and cook over medium heat for 6 minutes.
• Transfer the beans to a medium Dutch oven or a bean pot. Push half the bacon into the beans and place the rest on the top. Pour the maple syrup sauce over the beans. Place the lid on top and bake for 6 to 8 hours. Check occasionally; if the beans are too dry, add 1/2 cup more of the cooking liquid. If you like, you can remove the lid for the last 30 minutes to thicken the sauce. Discard the bay leaf. Serve hot.