slow-cooked mustard maple borlotti beans
- 2 tablespoons extra virgin olive oil
- 200g speck, rind removed and cut into thin strips
- 1 onion, finely chopped
- 2 cloves garlic, thinly sliced
- cracked black pepper
- 2 tablespoons tomato paste
- 2 teaspoons smoked paprika
- 2 cups (500ml) chicken stock
- 2 cups (500ml) water
- ½ cup (140g) wholegrain (seeded) mustard
- ¼ cup (60ml) maple syrup
- 4 bay leaves
- 1kg fresh borlotti beans, podded (about 425g unpodded)
- 250g burrata+
- 4 sourdough bread rolls, to serve
- 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.
- 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.
- 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. Serves 4.
+ Burrata is a fresh Italian cheese made with mozzarella and cream. Find it at specialty food stores, cheese shops and some greengrocers.
Photography: Chris Court
© DONNA HAY GROUP
