A hearty stew to get you through the cold stormy days
Mustard Borlotti beans with maple syrup
Recipe
Serves 4
2 tbsp olive oil
200g speck, rind removed and cut into matchsticks
1 onion, finely chopped
2 cloves of garlic, thinly sliced
freshly ground black pepper
2 tbsp tomato paste
2 tsp smoked paprika
500ml chicken stock
500ml water
140g wholegrain mustard
60ml maple syrup
4 bay leaves
1kg fresh borlotti beans, podded (about 425g unpodded)
250g burrata
4 sourdough bread rolls to serve
2 tbsp olive oil
200g speck, rind removed and cut into matchsticks
1 onion, finely chopped
2 cloves of garlic, thinly sliced
freshly ground black pepper
2 tbsp tomato paste
2 tsp smoked paprika
500ml chicken stock
500ml water
140g wholegrain mustard
60ml maple syrup
4 bay leaves
1kg fresh borlotti beans, podded (about 425g unpodded)
250g burrata
4 sourdough bread rolls to serve
Place a large heavy based sauce pan over medium heat and heat the olive oil.
Add the speck and fry for 4 minutes or until golden and crisp.
Remove the speck with a slotted spoon and set aside.
Add the onion, garlic and pepper to the pan and gently fry, while stirring, for 5 minutes or until
golden.
Stir in the tomato paste and smoked paprika and cook for 1 minute more.
Add the stock, water, mustard, maple syrup, bay leaves and beans to the pan and stir well.
Bring to a boil, lower the heat and cover the pan with a lid.
Let the beans simmer for 30 minutes.
Remove the lid and let the beans simmer for 30 minutes more or until the beans are tender.
The liquid should be thickened
Ladle the beans on plates and place burrata and speck on top.
Sprinkle with black pepper and serve with the sourdough bread rolls.
Add the speck and fry for 4 minutes or until golden and crisp.
Remove the speck with a slotted spoon and set aside.
Add the onion, garlic and pepper to the pan and gently fry, while stirring, for 5 minutes or until
golden.
Stir in the tomato paste and smoked paprika and cook for 1 minute more.
Add the stock, water, mustard, maple syrup, bay leaves and beans to the pan and stir well.
Bring to a boil, lower the heat and cover the pan with a lid.
Let the beans simmer for 30 minutes.
Remove the lid and let the beans simmer for 30 minutes more or until the beans are tender.
The liquid should be thickened
Ladle the beans on plates and place burrata and speck on top.
Sprinkle with black pepper and serve with the sourdough bread rolls.
Image: Chris Court via Taverne Agency. Styling: Steve Pearce
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