By Ewoud Ruesink
Slow-Cooked Mustard Maple Borlotti Beans
3 steps
Cook:1h 15min
Updated at: Fri, 19 Apr 2024 12:33:13 GMT
Nutrition balance score
Great
Glycemic Index
38
Low
Glycemic Load
75
High
Nutrition per serving
Calories1337.9 kcal (67%)
Total Fat38.2 g (55%)
Carbs172.5 g (66%)
Sugars16 g (18%)
Protein82.7 g (165%)
Sodium1826.1 mg (91%)
Fiber62.7 g (224%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
2 tablespoonsextra virgin olive oil
200 GSPECK
RIND REMOVED AND CUT INTO THIN STRIPS
1onion
finely chopped
2cloves garlic
thinly sliced
cracked black pepper
2 tablespoonstomato paste
2 teaspoonssmoked paprika
500mlchicken stock
500mlwater
0.5 CUPWHOLEGRAIN MUSTARD
SEEDED
¼ cupmaple syrup
4bay leaves
1 KGBORLOTTI BEANS
FRESH, PODDED, ABOUT 425G UNPODDED
250 GBURRATA
4SOURDOUGH BREAD ROLLS
TO SERVE
Instructions
Step 1
Heat the oil in a large heavy-based saucepan over medium heat. Add the speck and cook for 4 minutes or until golden and crisp. Remove with a slotted spoon and set aside.
Step 2
Add the onion, garlic and pepper to the pan and cook, stirring, for 4–6 minutes or until golden. Add the tomato paste and paprika and cook for 1 minute. Add the stock, water, mustard, maple syrup, bay leaves and beans. Bring to a simmer, cover with a lid, reduce heat to medium and cook for 30 minutes.
Step 3
Remove the lid and cook for a further 30 minutes or until the beans are tender and the liquid is thickened. Divide between plates and top with the speck, burrata and pepper. Serve with the bread rolls.
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