It may be obvious from reading my blog that I really like pulses, especially white beans, and that I think they go in everything. I actually have several dozen variations on this recipe but I’m posting the one I made earlier tonight because I think its one of the best.
One small leek
one sweet red pepper
six cloves of garlic (preferably smoked)
one packet of lardons
one jar of passata
one can of white beans
two measures of vegetable stock
handful of pasta
oregano, basil and thyme to taste
Dice the leek, garlic and pepper finely and fry them until the leek starts to caramalise. Then add the lardons and brown. Once you’ve done that add the liquid, the beans and the herbs and let simmer for fifteen minutes (or longer if you want the liquid to reduce more) before adding the pasta. This serves two to three people and is very thick and savory. As always, if you’re a vegetarian you can just remove the bacon and it will taste just fine.