The Belfast born Irish chef Eamonn Ó'Cathain brings a massive selection of recipes from The Afternoon Show to RTÉ Food. From Stir-Fried Broccoli With Cashew ...
300 g haricot beans
200 g lean bacon
1 spanish sausage
small glass of muscatel wine
small shot of pastis
1 glass of wine
1 sprig of mint
salt, black pepper and sugar
First soak and then cook the beans until tender.
In a casserole, heat a little olive oil and add the onion chopped finely and half the bacon. When the bacon begins to colour, add all the sliced sausage, then the beans. Stir well, and then add the white wine, the herbs and the rest of the bacon.
Season this with the a little sugar, the black pepper and salt to taste and leave to cook.
When ready to serve add the pastis and muscatel over a high heat, remove after 1 minute and enjoy.