Pasta-beany thing

Originally posted by Sair and now resident in the cookbook!

Ingredients (for 2 people):
4 rashers Bacon (smoked or unsmoked – whatever you fancy really. Both are good!) chopped into small pieces
1 x tin Flageolet Beans, drained and rinsed
1 x tub Whipping Cream
1 x Chicken Stock Cube (I always use Knorr for this… tends to be less salty than some others)
½ tsp Dried Red Chilli Flakes (these are fab – I use them all the time. Sharwoods make them …“crushed chillis”? in a glass jar with the spices) You may need less than this... depends how hot you want it!!
Fresh Coriander
Pasta (Penne Rigate)

Fry the bacon pieces until slightly browning

Add the drained flageolet beans and continue to fry for a minute or so.

Add the chillies

Make up some chicken stock – the amount you need depends on how much sauce you want on your pasta, and how much cream you are going to add– approx. 150ml? (It should be enough to cover the base of the pan, probably no more than 1cm deep!)

Add the stock to the bacon and bean mix.

Meanwhile, cook the pasta in a separate pan!

Add the whipped cream – as much or as little as you like depending on how fat you want to be! Taste it once you have added this to see if you think it needs more. (I’m fat – I use about ¾ of the large size tubs!!!)

Simmer for a while until the sauce begins to thicken.

Add a handful of fresh chopped coriander

Once the pasta is cooked and the sauce is thickened, drain the pasta and add to the sauce mix. Serve with fresh coriander garnish.