2739. CHOPPED SALAD with BACON and FRIED GARBANZO BEANS

serves six

3/4 cup olive oil, divided
1 cup canned garbanzo beans, rinsed and drained
1 teaspoon kosher salt, divided
1/4 teaspoon freshly ground black pepper, divided
1/8 teaspoon chili powder
4 slices (1/4 pound) bacon
3 tablespoons red wine vinegar
1/4 teaspoon dried basil
1/4 teaspoon dried oregano
1 clove garlic, finely chopped
1 small shallot, finely chopped
12 cherry tomatoes, halved
1 cucumber, preferably English, peeled, seeded, and chopped
1 large head romaine lettuce, trimmed and sliced
1 can (15 ounces) butter beans, rinsed and drained
1/2 cup small feta cheese cubes
6 tablespoons ranch dressing

Heat 6 tablespoons oil in a large skillet over medium-high heat. Carefully add garbanzo beans and fry, stirring often, until crisp and golden, 5 to 7 minutes. Using a slotted spoon, transfer to a paper-towel-lined plate and sprinkle with 1/4 teaspoon salt, 1/8 teaspoon pepper, and chili powder; set aside.

Carefully discard oil in skillet and wipe clean. Return skillet to medium heat, add bacon, and cook, turning occasionally, until crisp, 7 to 8 minutes; transfer to a paper-towel-lined plate. When cool enough to handle, crumble into small pieces.

In a large bowl, whisk together vinegar, basil, oregano, garlic, shallot, and remaining 6 tablespoons oil, 3/4 teaspoon salt, and 1/8 teaspoon pepper to make a dressing. Add tomatoes, cucumbers, lettuce, butter beans, and cheese, tossing gently to combine. Transfer to bowls, drizzle ranch dressing over the top, garnish with bacon and garbanzo beans, and serve.

bacon recipe courtesy of: Traci Des Jardins, O, The Oprah Magazine, February 2011

Originally posted 2012-11-07 09:33:00. Republished by Blog Post Promoter

2976. BACON and BUTTER BEAN STEW

serves 2-4?

1 tablespoon olive oil?
125 grams bacon, diced?
1 pepper?
1 medium onion, roughly chopped?
2 clove garlic, chopped?
1 teaspoon smoked paprika, sweet (or half teaspoon paprika)?
225 grams canned chopped tomatoes?
400 grams tinned butter beans, or chickpeas?
20 grams chopped parsley, or 5-6 green cabbage leaves, finely shredded

Heat a wok and add the olive oil. Add the bacon, onion and pepper. Fry, stirring occasionally, for 7-8 minutes until the pepper and onion start to brown. Add the garlic, pimenton (or paprika) and cook for 1 minute. Add the chopped tomatoes and butter beans. Stir well and cook for another 10 minutes, adding 3-4 tablespoons of water if the sauce gets a bit dry. If you’re using greens, stir them in 5 minutes before serving up or add the parsley just before serving. Serve it with a green salad.

bacon recipe courtesy of: Fiona Beckett, Good Food Live, Good Food Channel, UKTV

2976. BACON and BUTTER BEAN STEW

serves 2-4?

1 tablespoon olive oil?
125 grams bacon, diced?
1 pepper?
1 medium onion, roughly chopped?
2 clove garlic, chopped?
1 teaspoon smoked paprika, sweet (or half teaspoon paprika)?
225 grams canned chopped tomatoes?
400 grams tinned butter beans, or chickpeas?
20 grams chopped parsley, or 5-6 green cabbage leaves, finely shredded

Heat a wok and add the olive oil. Add the bacon, onion and pepper. Fry, stirring occasionally, for 7-8 minutes until the pepper and onion start to brown. Add the garlic, pimenton (or paprika) and cook for 1 minute. Add the chopped tomatoes and butter beans. Stir well and cook for another 10 minutes, adding 3-4 tablespoons of water if the sauce gets a bit dry. If you’re using greens, stir them in 5 minutes before serving up or add the parsley just before serving. Serve it with a green salad.

bacon recipe courtesy of: Fiona Beckett, Good Food Live, Good Food Channel, UKTV

2833. BACON and TOMATO COBBLER

12 rashers of streaky bacon
1 large chopped onion
1 tablespoon olive oil
350 grams jar of crushed tomatoes
4 sliced celery sticks
1/4pint chicken stock
400 gram can butter beans
seasoning to taste

Cobbler topping:
3 oz. butter
8 oz. self-raising flour
2 teaspoon fresh chopped herbs
6 fl oz. milk

Preheat the oven to 400 F. Firstly cut three bacon rashers into little pieces and set aside for later. Cut the rest of the bacon up into pieces and fry in a little oil with the onions for 5-6 minutes and the celery for 3-4 minutes. Add the tomatoes and stock. Bring to the boil, cover and simmer for 20 minutes. Stir in the beans and season to taste.

To make the cobbler topping, rub the flour with the butter and add the herbs, pinch of salt and the milk. This will form a light dough which you can then roll out on a floured surface and cut into 1/2-inch rounds. Put the tomato sauce into an ovenproof dish and then place the cobbler herby scones over the top of the mixture. Scatter cooked little pieces of bacon rashers over the top and bake for 25-30 minutes until the cobbler has risen and is golden.

bacon recipe courtesy of: Recipe Chamber

2802. TRIPE, BUTTER BEANS, and SMOKED BACON

yields 4-6 servings

500 grams fresh honeycomb tripe (from the reticulum of the ox)
350 grams smoked bacon, skin removed and reserved4 grams large onions, thinly sliced4 carrots, halved1 leek, halved1 small bunch thyme in muslin2 bay leaves chicken stock Pinch of mace 500 butterbeans soaked overnight and drained1 garlic bulb, split4 ounces butter 4 grams onions thinly sliced1 tablespoon Dijon mustard 2 bunches watercress, stalks trimmedSalt and fresh black pepper?Rinse the tripe several times, then bring to boil in salted water. Remove immediately and drain in a colander. In a large pot, place the tripe, onion, carrots, leek, thyme, and bay leaves. Fill with enough chicken stock to cover by about 1 inch. Add the bacon skin along with any bacon trim, check the seasoning, and add mace. Bring gently to a boil and reduce to a simmer. After 2 hours, check the tripe (it should be soft enough to pierce but not melted into stock). When ready remove the tripe and chill in the fridge. Pass the liquid through a fine sieve and refrigerate. In a separate pot, bring butter beans and water to a boil, then drain through a colander. Return to the pot with garlic and simmer until tender. Remove beans (discarding garlic) from heat and reserve water. Cut tripe into 1-inch pieces. Dice the skinless bacon and fry in a pot until golden, then reserve. Add butter and onions to pot and sweat until tender. Season carefully and add bacon, tripe, butter beans, and reserved tripe stock. Simmer gently, then season with salt and pepper. Add mustard and quickly wilt watercress before serving.??bacon recipe courtesy of: Fergus Henderson, St. John Restaurant, 26 St. John Street, London, UK EC1M 4AY

2449. BUTTER BEAN and BACON CASSOULET with THYME

Cassoulet
200 grams smoked bacon, rashers cut into pieces or 200g smoked lardons
2 onions, peeled and sliced thickly
2 teaspoons fresh thyme leaves or 1 teaspoon dried thyme
2 (400 grams) cans butter beans, drained
4 tablespoons creme fraiche
2 tablespoons tomato puree
100ml red wine, or 100ml vegetable stock
1 teaspoon sugar (optional)
salt and pepper
olive oil

Topping
4 tablespoons fresh breadcrumbs
4 tablespoons freshly grated parmesan cheese
1 teaspoon dried garlic granules or 1 ~ 2 garlic cloves, peeled and minced finely
2 tomatoes, sliced thinly
salt and pepper

Pre-heat the oven to 200C/400°F. Lightly grease an ovenproof gratin dish with a little olive oil.

Topping: Mix the breadcrumbs, parmesan cheese and garlic together. Season with salt and black pepper to taste. Set aside.

Cassoulet: Fry the bacon pieces in a large frying pan until crisp. Take the bacon pieces out and add the chopped onions – fry them gently in the bacon fat until the onion is soft but not coloured. Add the fresh thyme leaves and mix through.

Add the bacon to the onion and thyme mixture and then gently mix the butter beans through the mixture.

In a large bowl, add the crème fraiche, tomato paste, wine and sugar ~ mix thoroughly. Season with pepper and a little salt, as the bacon is already quite salty.

Add the bacon and butter bean mixture to the crème fraiche and wine sauce ~ mix gently.

Transfer all the butter bean mixture to the greased gratin dish. Sprinkle the topping over evenly and place the sliced tomatoes on top in an attractive pattern.

Bake for about 30 minutes or until the cassoulet is bubbling and the topping is a golden brown.

Serve immediately with a large bowl of salad and crusty bread, or, as an accompaniment for sausages, roast meat and poultry, casseroles, stews or grilled meat.

bacon recipe courtesy of: Karen Booth, Lavender and Lovage, December 2, 2011