Slow-cooked spring onions with cannellini, bacon and tarragon
Serves: 2
Prep time: 10 minsTotal time: 
Recipe photograph by Laura Edwards
Slow-cooked spring onions with cannellini, bacon and tarragon
Recipe by Anna Glover
Serves: 2
Prep time: 10 minsTotal time: 
See more recipes
Nutritional information (per serving)
Calories
357Kcal
Fat
17gr
Saturates
5gr
Carbs
24gr
Sugars
4gr
Fibre
10gr
Protein
23gr
Salt
3.5gr
Anna Glover
Anna is our former Creative Food Editor, and a cookery writer and food stylist. She loves a challenge and is known for whipping up interesting flavour combinations. She’s still in search of the best pizza in the world
See more of Anna Glover’s recipes
Anna Glover
Anna is our former Creative Food Editor, and a cookery writer and food stylist. She loves a challenge and is known for whipping up interesting flavour combinations. She’s still in search of the best pizza in the world
See more of Anna Glover’s recipes
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
Step by step
- Preheat the oven to 200°C, fan 180°C, gas 6. Tip the bacon into a medium-sized baking dish; bake for about 10 minutes until the bacon is crispy and most of the fat has cooked out. Scoop out the lardons, leaving the fat behind. Add the onions to the fat, with the stock and bay leaf; season well. Bake for 30 minutes or until the onions are tender and the stock has reduced to about 1cm depth.
- Add the cooked bacon, half the tarragon and beans; cook for another 5-10 minutes until the beans are hot. Scatter with more tarragon; serve with crusty bread.
Chef quote
Spring onions are at their best from March to June. They play a large part in traditional British food, such as salads, but also shine in Asian dishes like stir-fries and crispy duck.
