Black-eyed beans with crispy bacon, coriander and yoghurt
( SERVES 1 )
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|50 g||Black eyed bean, either tinned and drained or soaked overnight then cooked for about 1 hour or until tender, and cooled.|
|½ tbsp||Olive oil|
|3 pieces||Streaky bacon, free range|
|¼ cup||Fresh coriander|
|2||Vine ripened tomatoes|
|1 tbsp||Greek yoghurt|
|1 clove||Garlic, crushed|
|1 tsp||Lemon juice|
|1 to taste||Salt & freshly ground pepper|
|¼ tsp||Coriander seeds, crushed|
- Put the beans in a bowl then either heat a pan and add oil to cook the bacon or, turn the grill to high, lay the bacon on a tray and grill until crispy.
- Cool and roughly crumble.
- Chop the coriander leaves and stalks then add to the beans with the bacon. Core and chop the tomatoes and add.
- To make the dressing, whisk the ingredients together, pour into a small jar then dress the salad before eating.