Liver, bacon and onions with white bean mash
Serves: 2
Prep time: 30 minsTotal time: 
Recipe photograph by Gareth Morgans
Liver, bacon and onions with white bean mash
Welcome the start of autumn with this nostalgic comfort food dish. Liver is a highly nutritious source of protein and a valuable source of iron and vitamins A and D. It’s also inexpensive and quick to cook, making it a great option for midweek
Serves: 2
Prep time: 30 minsTotal time: 
See more recipes
Nutritional information (per serving)
Calories
591Kcal
Fat
26gr
Saturates
7gr
Carbs
37gr
Sugars
7gr
Fibre
11gr
Protein
48gr
Salt
2.3gr
Abigail Spooner
Abi is our former Junior Food Editor. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes
Abigail Spooner
Abi is our former Junior Food Editor. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes
Ingredients
- 300g lamb’s liver
- 4½ tsp olive oil
- small handful of sage leaves
- 3 rashers smoked streaky bacon, chopped
- 4 tsp plain flour
- 1 onion, thinly sliced
- 275ml beef stock (made using ½ stock pot or cube)
- 2 tsp tomato ketchup
- 2 garlic cloves, crushed
- 1 x 400g tin cannellini beans, rinsed and drained
Step by step
- Rinse the liver slices under cold water then drain well on kitchen paper; trim if needed.
- Heat 1 teaspoon of olive oil in a non-stick frying pan. Add the sage leaves and fry until crisp. Set aside.
- Add the chopped streaky bacon to the same pan and fry until crisp and golden. Remove from the pan and set aside.
- Place the flour in a bowl and season with salt and black pepper. Toss half the flour through the liver to lightly coat. Add 1 teaspoon oil to the pan over a high heat. Shake any excess flour off the liver slices and then brown for 1-1½ minutes on each side; set aside on a plate.
- Fry the onions in 1½ teaspoons of oil until softened and golden. Stir through the remaining flour (including any excess from the livers) and cook for 1 minute, stirring. Stir in the stock and ketchup then bubble for 5 minutes until thickened. Return the liver and bacon to the pan and simmer for 2-3 minutes until hot. Season, remove from the heat and cover to keep warm.
- Heat 1 teaspoon oil in a pan and fry the garlic for 1 minute. Add the drained cannellini beans with 4 tablespoons of water and seasoning. Heat through, then roughly mash.
- Serve the liver, bacon and onions with the white bean mash, topped with the sage.
