Drain your beans and place in a large bowl. Drain your tuna and flake that in also. Add your sliced onion. Season with some black pepper. In a pestle and mortar, smash up your garlic clove with your drained anchovy fillets (you could use less anchovies if you prefer it less punchy but I love …
It has been a few weeks since my last blog and I have been building up to this one for some time. I decided to embrace the cuisine of South West France where I live and attempt some of the traditional recipes from this area. The weather here has changed, its colder, wetter and definitely …
Soak your beans over night in water. Peel and slice your onions and carrots. In a large casserole dish, add the beans, carrots, onions, peeled garlic, chopped pork belly, bacon and clove studded onion and cover with water. Bring to the boil and cook for 2 hours on a low simmer. Top up with extra …
Put the soaked beans in a large saucepan with 2 litres of water, bring to the boil and then simmer for approx 2 hours occasionally removing any scum from the surface. Meanwhile, fry the bacon lardons in the duck fat with the chopped onion. When the beans are nearly cooked, add the bacon and onion …
