Slow-cooked spring onions recipe | Sainsbury`s Magazine
This one-pot recipe makes the most of seasonal spring onions in a warming supper with bacon and beans.
Ingredients
- 1 x 160g pack dry-cured bacon lardons
- 1 bunch spring onions, trimmed
- 300ml vegetable stock
- 1 bay leaf
- ½ x 20g pack tarragon, chopped
- 1 x 410g tin cannellini beans, rinsed and drained
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