This is a dish we look forward to every summer.
New potatoes,beans, bacon, fresh herbs. YUMMY
You want the recipe don’t you? OK here goes.
Bacon and Vegetable Summer Savoury
by Alison Holst. Alison tells the story of how she visited friends in California who cooked this dish. Her friends’ children regarded this as a “Comfort Food” with a capital C!
2-3 rashers bacon
1 small onion
1-2 teaspoons butter
2-3 medium sized potatoes
100 – 150 grms green beans
about 2 tablespoons water
1/2 teaspoon chicken stock or 1/4 tsp salt
Oreganum,cumin or savoury to taste
about 1 teaspoon cornflower.
Remove the rinds from the bacon. Chop the bacon and cook it and the rinds in a pan (with a cover that you will need later) until crisp, then remove most of the bacon for garnishing later.
Add to the remaining bacon, rinds and drippings the chopped onion and butter. Cook until the onion is translucent and lightly browned.
Add the scrubbed, whole,halved or quartered potatoes, the beans cut in 5cm sections,the water and flavourings, cover and and simmer until the potatoes are tender, about 20 mins. Add a little extra water during this time if necessary. Aim to finish with about 2 tablespoons of liquid. Thicken juices with just enough cornflower to coat and glaze the vegetables. Remove the Bacon rinds, adjust seasonings to taste and serve in large shallow bowls sprinkled with the crispy bacon.
My little tweaks to this recipe are:
Put the beans in about 10 mins after the potatoes. I don’t like my beans cooked to death. I use fresh herbs from the garden,including Rosemary.
Do try this, it’s very nice.