british

Dorset Style Bean Pot with Bacon and Garlic Crumbs

This baked dish pairs cannellini beans with smoked back bacon, diced, garlic, grated and leek, thinly sliced. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Easy

Balanced High satiety

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

35 g Protein

61 g Carbohydrates

32 g Fat

13 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

138g cannellini beans (cooked, drained) 175 kcal
44g smoked back bacon, diced 238 kcal
75g leek, thinly sliced 46 kcal
113g vegetable stock 7 kcal
22g breadcrumbs 87 kcal
4g garlic, grated 6 kcal
5g flat-leaf parsley, chopped 2 kcal
13g butter 93 kcal
1g thyme leaves 1 kcal
1g black pepper 2 kcal

Cooking instructions

butter
Heat the oven to 190 C. Rub a small ovenproof dish with 1 tsp of the butter.
smoked back baconleek
In a pan, cook the bacon pieces over medium heat for 4-5 minutes until starting to crisp. Add the sliced leek and cook 3 minutes to soften.
cannellini beans (cookedvegetable stockthyme leavesblack pepper
Stir in the cannellini beans, stock, thyme, and black pepper. Simmer 3 minutes, then tip into the dish.
cannellini beans (cookedbreadcrumbsgarlicflat-leaf parsleybutter
Mix the breadcrumbs with grated garlic, parsley, and the remaining butter (melted). Scatter over the beans.
Bake for 15-18 minutes until bubbling and golden on top. Rest 2 minutes and serve hot.