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Borlotti Beans With Rosemary and Bacon

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This is a simple bean dish of borlotti beans, leeks, bacon and rosemary that can be served as a side or eaten on its own. Its good cold too but its the heat that lets it give off those wonderful aromas. This is loosely based on a Roman bean dish that a friend of my mothers likes to make


Serves: 4

  • 1 cup dried pulses
  • 2 rashers bacon
  • 1 sprig fresh rosemary (fresh or dried)
  • 1 leek (cleaned and cut into 1/2inch squares)
  • 1 clove garlic
  • 2 tablespoons chicken broth (or veal stock)
  • 1 tablespoon fresh herbs (parsley and chives)
  • ¼ lemon


Borlotti Beans With Rosemary and Bacon is a community recipe submitted by samd and has not been tested by so we are not able to answer questions regarding this recipe.

  • Soak pulses overnight Saute leeks and bacon for 5 minutes in a hot saucepan.
  • Add rosemary and garlic and cook until leeks are soft and silky. Add 2 tbsp stock and allow to cook until just a little liquid remains.
  • Place this mixture into your serving dish. Cook beans in clean water until done.
  • Rinse the beans quickly and add to leek and bacon mixture whilst still warm. Squeeze the juice of the 1/4 lemon over it, add the fresh herbs and mix everything together.
  • Season to taste.
  • Tell us what you think

    Bara Brith