Butter Beans with Porcini Mushrooms, Bacon and Thyme
Drogo
2-3 People
10 minutes
20 minutes
Creamy butter beans are the perfect base for earthy porcini mushrooms in this satisfying dish. We add bacon, white wine and thyme, too - classic flavours come together easily and will never disappoint!
Ingredients
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- 450g cooked butter beans
125g porcini mushrooms sliced thickly lengthways
100g Iberico bacon, cut into lardons
1 heaped tablespoon creme fraiche
- A good splash of white wine
Butter, for cooking
- 1 large clove garlic, peeled and squashed with the side of a knife or something heavy
- 1 large sprig thyme
Directions
Step 1, Fry the lardons in a frying pan over low to medium heat until they release their fat and turn lovely and crisp.
Step 2, Add the garlic, thyme and mushrooms and cook for a few minutes until the mushrooms start to turn golden, then stir and cook again. Remove the garlic and discard it.
Step 3, Add the butter beans and a healthy splash of white wine then put a lid on and allow the beans to warm through.
Step 4, Remove from the heat, season with salt and pepper, stir through the creme fraiche and serve.
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