I cup dried beans (either white kidney beans, butter beans or alubias blancas)
Fresh Garlic Cloves - peeled
4 Rahers Smoked Bacon
De-stoned Black Olives
Orodeal Extra Virgin Olive Oil
Soak the beans in cold water over night.
Bring the beans to the boil then simmer with the garlic gloves, sage and lemons cut in half.
Beans are cooked when softened but not mushy.
Add 3 sage leaves to the pan. Once sage leaves are crisp remove them and bacon from pan.
Chop the bacon into slices.
Tip the drained beans into the pan used for cooking the bacon and warm through.
Season with salt to taste.
Add de-stoned olives, chopped pistachios, sliced bacon and crispy sage leaves.
Serve in bowls, add fresh lemons wedges and a good glug of Orodeal.