Black-eyed beans with crispy bacon, coriander and yoghurt
|½ Tbsp||Olive oil|
|50 g||Black eyed beans, either tinned and drained or soaked overnight then cooked for about 1 hour or until tender, and cooled.|
|3 pieces||Streaky bacon, free range|
|¼ cup||Fresh coriander|
|2||Vine ripened tomatoes|
- Put the beans in a bowl, then either heat a pan and add oil to cook the bacon or turn the grill to high, lay the bacon on a tray and grill until crispy.
- Cool and roughly crumble.
- Chop the coriander leaves and stalks, then add to the beans with the bacon. Core and chop the tomatoes and add.
- To make the dressing, whisk the ingredients together, pour into a small jar and dress the salad before eating.