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Wednesday, October 6, 2021

Creamy Lima Beans with Bacon and Mustard

Posh beans on toast! These Lima Beans with Bacon and Mustard are creamy and soft and utterly more-ish. Plus they take hardly any time at all to make. 

Food Lust People Love: Bacon and Mustard are creamy and soft and utterly more-ish. Plus they take hardly any time at all to make.

Do you write in cookbooks or is writing in books verboten in your house? I must confess that while I wouldn’t write in a novel, I do make notes in my cookbooks, in pencil. How else am I going to remember what I actually did since I have a hard time following a recipe word for word? 

Cookbooks, even my favorite ones by my favorite authors, are jumping off points to improving a dish and making it suit our palates and available ingredients. 

Case in point is the recipe I’m sharing today, adapted from Nigel Slater’s The 30-Minute Cook. The first time I made it, I added the following pencil scrawl to the bottom:

“Very good over crusty bread. Next time: add more wine & cream. Serve over rice.” 

And the next time, I did just that! And it was so good! The orange on top is my homemade habanero sauce and extra Parmesan was also a good decision. If you don’t have this cookbook, I can highly recommend looking for a secondhand copy online

Food Lust People Love: Bacon and Mustard are creamy and soft and utterly more-ish. Plus they take hardly any time at all to make.

Creamy Lima Beans with Bacon and Mustard

This recipe serves two but is easily scaled up for more. It’s perfect for a weeknight or a light lunch, on its own or with a small salad on the side. 

Ingredients
1 can (14 oz or 400g) lima beans
4 slices smoked bacon
1 tablespoon canola or other light oil
1 shallot or small onion
1/2 cup or 120ml dry white wine
1/4 cup or 60m heavy cream
1 tablespoon wholegrain mustard
1 tablespoon Dijon mustard
2 1/2 oz or 70g extra sharp cheddar, grated

To serve: 2 slices crusty bread, toasted (and buttered, if desired)

Method
Pour out the liquid from the can of lima beans and rinse them with cool water. Set them aside in the sieve to drain. 

Cut the bacon into small strips and finely dice the onion. 


In a large frying pan, cook the bacon in the oil until the bits are crispy. Add the onion and cook, stirring often, until it softens and turns translucent. 


Spoon out any excess fat and add the beans to the pan, along with the white wine. 


Bring the liquid to a boil and then turn the heat down to simmer. Simmer until the liquid has reduced by half. 

Add in the cream and the mustards. Give it a good stir and turn the heat back up to get it just boiling again.


Then simmer for a couple of minutes. Stir in the grated cheese and simmer till it melts into the sauce. 


To serve, spoon over toasted crusty bread, buttered, if desired. 

Food Lust People Love: Bacon and Mustard are creamy and soft and utterly more-ish. Plus they take hardly any time at all to make.

Enjoy!

Today I’m joining my Festive Foodie friends to celebrate National Cookbook Month by sharing recipes from our favorites. Check out the links below. Many thanks to our host, Jolene of Jolene’s Recipe Journal.

Pin these Lima Beans with Bacon and Mustard!

Food Lust People Love: Bacon and Mustard are creamy and soft and utterly more-ish. Plus they take hardly any time at all to make.
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