Jamie Magazine
By Gennaro Contaldo
Ingredients
200g higher-welfare bacon
2 onions
olive oil
500g podded baby broad beans
100ml organic vegetable stock
1 handful of wild fennel
4 slices of ciabatta
Method
- Slice the bacon, then peel and finely chop the onion. Add to a frying pan over a medium heat with 4 tablespoons of oil. Fry until softened.
- Stir in the beans, add the stock, then season.
- Reduce the heat and simmer till the beans are tender, but hold their shape.
- Toast the ciabatta on a griddle pan for a minute on each side.
- Take the beans off the heat, chop and stir in the wild fennel and serve on the ciabatta.
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