Bean Sauce
By: Anonymous
Published: Wednesday, February 10, 2010 - 7:10pm

Ingredients




4 ounces Streaky bacon, or pancetta
2 tablespoons Extra virgin olive oil
Carrot, finely diced
Celery stalk, finely diced
2 cans Flageolet beans
Rosemary, diced
Garlic, to taste
1 Onion, diced
Splash of red wine

Preparation

1 In a frying pan add the extra virgin olive oil and pancetta and heat through. 2 Add the carrot, celery, onion, garlic and rosemary and sweat down, stirring constantly. 3 Pour in a splash of red wine. 4 Add the flageolet beans to the sauce and cook through. 5 Pour the sauce over the lamb and decorate with some chopped parsley if you want. 6 Serve with buttered potatoes.