cooco logo
Search icon
Notification icon
Somogy beans

Somogy beans

By Abigail Jones
10’ Prep time
20’ Cook time
30’ Total time
191 Calories
6 Serving

Summary

Traditionally, this is made with beans cooked from scratch – and that’s a cheaper option – but if you use good canned or jarred beans, it’s very good and very quick. the key to diana henry's recipe is to let the beans sit with the other ingredients – bacon, onion and garlic – for a while so that they absorb the juices.
Abigail Jones 0 Followers

Step by Step

Check circle icon

Step 1

Heat the oil in a large frying pan and fry the bacon until golden, but still soft, 3-4 minutes. Lift out with a slotted spoon, add the onion and cook gently until soft, about 5 minutes. Add the garlic and cook for 2 minutes more, then add the bacon back to the pan and removed from the heat.
Check circle icon

Step 2

Drain and rinse 1 can of beans, and ½ the second can. Keep the other ½ in its juices. Stir all the beans into the onion and bacon mix and season generously. Gently heat and cook for about 10 minutes so the beans absorb the other flavours.
Check circle icon

Step 3

Remove the pan from the heat and leave to rest for 30 minutes. Add the wine vinegar and sugar to the pan, heat the beans through, then stir in the soured cream and heat. Don’t let the dish boil. Add 2 tbsp water to loosen, if needed. Stir the dill in, if using, then serve with the chicken.

Ingredient

  • Onion
    Onion
    1
  • Olive oil
    Olive oil
    0.5 tbsp
  • Garlic clove
    Garlic clove
    2 clove/s
  • Caster sugar
    Caster sugar
    1 tsp
  • Soured cream
    Soured cream
    5 tbsp
  • Cannellini beans
    Cannellini beans
    400 grams
  • White wine vinegar
    White wine vinegar
    1 tbsp
  • Dill
    Dill
    20 grams
  • Waitrose 1 beech smoked streaky bacon
    Waitrose 1 beech smoked streaky bacon
    230 grams

Nutrition Facts

View nutrition facts
User Avatar Cooco Assistant

Press Start button to talk to assistant