Keith Floyds Spanish Bean & Bacon Casserole Recipe




Keith Floyds Spanish Bean & Bacon Casserole Ingredients

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A Recipe for
Keith Floyds Spanish Bean & Bacon Casserole

 

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Food Tip
To reduce ground beef fat, put the cooked ground beef in a strainer and rinse briefly with boiling hot water. Drain well and continue with your recipe.



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“This root [the potato], no matter how much you prepare it, is tasteless and floury. It cannot pass for an agreeable food, but it supplies a food sufficiently abundant and sufficiently healthy for men who ask only to sustain themselves. The potato is criticised with reason for being windy, but what matters windiness for the vigorous organisims of peasants and labourers?”

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Keith Floyds Spanish Bean & Bacon Casserole

All happiness depends on a leisurely breakfast.

John Gunther






Keith Floyds Spanish Bean & Bacon Casserole Directions

Fry several rashers of bacon until they are crisp.
Drain and keep warm. Then get some good beef sausages
and fry them in the bacon fat. Cut them into slices
and keep warm with the bacon.

Now add some cooked, drained white haricot beans to
the casserole dish and heat the beans through using
the fat from the bacon and the sausages. Return the
bacon and sausage slices to the beans. Then add
**lots** of chopped fresh parsley and sliced fresh
garlic. Stir though and serve at once.

SOME NOTES. Lots of garlic and parsley means about 10
cloves of garlic and a huge handful of parsley chopped
up. Sometimes I will add fresh tomatoes, or maybe a
splurge of fresh tomato sauce, or maybe a nice splash
of Worchestershire sauce.

Recipe By :

Serves: 1

 

 

 

 

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