Fabulous Day in the Farm Shop: Saturday 11 February!
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Fabulous Day in the Farm Shop: Saturday 11 February! |
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Beans & Bacon with Tomato Pesto Rice by Claire Birch
Ingredients—serves 2
300g kitchen garden beans - topped, tailed and chopped into lengths of about 10cm
Pack of Phipps home cured streaky bacon, chopped.
Kitchen Garden leek or small onion chopped small
Handful chopped parsley
Butter
Basmati rice
Jar of sun dried tomato pesto
Method
Set basmati rice to cook on medium heat. (Use one cup of rice for just under two cups of water in a tightly lidded pan—the water will all be absorbed.)
Steam beans until tender. Fry onions and bacon in butter until crisp and browned. Combine beans and bacon, add dash of cream and parsley.
When the rice is cooked, stir pesto and some olive oil into it to serve with the beans and bacon.
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