Slow Cooked Mustard Maple Borlotti Beans | Donna Hay
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Ingredients
- 2 tablespoons extra virgin olive oil
- 200g speck, rind removed and cut into thin strips
- 1 onion, finely chopped
- 2 cloves garlic, thinly sliced
- cracked black pepper
- 2 tablespoons tomato paste
- 2 teaspoons smoked paprika
- 2 cups (500ml) chicken stock
- 2 cups (500ml) water
- ½ cup (140g) wholegrain (seeded) mustard
- ¼ cup (60ml) maple syrup
- 4 bay leaves
- 1kg fresh borlotti beans, podded (about 425g unpodded)
- 250g burrata+
- 4 sourdough bread rolls, to serve
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