Name: Bean Sauce
Ingredients: 4 oz Streaky bacon; or pancetta; 2 tb Extra virgin olive oil; 1/2 Carrot; finely diced; 1/2 Celery stalk; finely diced; 2 cn Flageolet beans; Rosemary; diced; Garlic; to taste; 1 Onion; diced; Splash of red wine

CATEGORY	CUISINE	TAG	YIELD
Grains		Worrall tho, Worrall1	1	servings

INGREDIENTS

4	oz	Streaky bacon; or pancetta
2	tb	Extra virgin olive oil
1/2		Carrot; finely diced
1/2		Celery stalk; finely diced
2	cn	Flageolet beans
		Rosemary; diced
		Garlic; to taste
1		Onion; diced
		Splash of red wine

INSTRUCTIONS

In a frying pan add the extra virgin olive oil and pancetta and heat
through.
Add the carrot, celery, onion, garlic and rosemary and sweat down,
stirring constantly.
Pour in a splash of red wine.
Add the flageolet beans to the sauce and cook through.
Pour the sauce over the lamb and decorate with some chopped parsley
if you want.
Serve with buttered potatoes.
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