Rachel Allens bacon and bean broth recipe Recipe

Name: Rachel Allens bacon and bean broth recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 225 g (7.9oz) dried haricot or cannellini beans; 0.5 onion; 1 bay leaf; 1 carrot; 200 g (7.1oz) bacon, cut into lardons about 1x2cm; 2 tbsp olive oil; 4 cloves of garlic, peeled and chopped; 2 x 400g tins of chopped tomatoes; 1 litre chicken or vegetable stock; 1 tsp sugar; 1 pinch salt and pepper; 225 g (7.9oz) curly kale, stalks removed and thinly sliced; 2 tsp chopped fresh thyme; 1 tbsp chopped fresh parsley

Servings: persons

225 g (7.9oz) dried haricot or cannellini beans
0.5 onion
1 bay leaf
1 carrot
200 g (7.1oz) bacon, cut into lardons about 1x2cm
2 tbsp olive oil
4 cloves of garlic, peeled and chopped
2 x 400g tins of chopped tomatoes
1 litre chicken or vegetable stock
1 tsp sugar
1 pinch salt and pepper
225 g (7.9oz) curly kale, stalks removed and thinly sliced
2 tsp chopped fresh thyme
1 tbsp chopped fresh parsley

1
Soak the beans in plenty of cold water for about 6 hours or overnight, then drain, and place in a large pan with the bay leaf, onion and carrot.
2
Cover with fresh cold water and place on a medium heat.
3
Bring to a simmer and continue to simmer for 45 to 60 minutes (it may take longer) or until tender, they should easily squash against the pan if pressed with a spoon.
4
Meanwhile, add the olive oil to a large casserole dish and place on a medium high heat.
5
Add the bacon and cook for a few minutes until golden.
6
Next add the garlic, cook, stirring continuously for a minute or so until golden, then add the tomatoes, stock, sugar, salt and pepper and simmer for 10 minutes.
7
Drain the beans and discard the carrot, onion and bay leaf.
8
Add the cooked beans to the stew along with the cabbage and cook for a further 4 minutes until the cabbage is cooked.
9
Stir in the herbs then taste for seasoning and serve.

893

kcal

Calories

Fat

Carbs

105

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 225 g (7.9oz) dried haricot or cannellini beans, 0.5 onion, 1 bay leaf, 1 carrot, and more.

Yes, Rachel Allens bacon and bean broth recipe falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Rachel Allens bacon and bean broth recipe

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