It’s turned rather chilly this week. We’ve started lighting the wood burning stove in the evenings, but during the day the Vicarage can be a bit nippy. My usual lunch solution in cold weather is a bowl of soup. But recently I have been branching out into hot salads. I’m not sure if that’s the correct technical term, but I’ve been frying and roasting veg in various combinations, to warm firstly the kitchen, and secondly the Vicar and me. This recipe is easily constructed from ingredients I almost always have in the fridge and pantry.
Today’s combination was a fried option because we only had half an hour to spare before the Vicar had a meeting scheduled. It was prepared and cooked in fewer than 15 minutes, and consumed in even less time than that.
Ingredients (serves 2)
1 red onion, sliced
2 cloves garlic, sliced
2/3 rashers bacon, sliced into strips
a handful of cherry tomatoes, chopped in half
1 tin cannellini beans, drained and rinsed
2/3 tbspn cream or creme fraiche
Fry the onion and garlic gently in olive oil until softened. Then add the bacon and cook, then the tomatoes. Once the tomatoes are soft and juicy add the beans and the cream and grind some pepper over. Heat through and serve, with crusty bread if you’re really hungry, but this is very filling without.