12 rashers smoked streaky bacon, cut into large pieces
1 tbsp olive oil
2 large carrots, peeled and sliced
1 large onion, thinly sliced
2 sprigs thyme, leaves only
1 tsp paprika
2 garlic cloves, crushed
175ml glass dry white wine
2 x 400g can or jar butter beans, drained small bunch flat-leaf parsley, leaves roughly chopped
glug extra virgin olive oil, to serve
Fry the bacon in a large deep frying pan for 5 mins or until crisp and golden. Remove from the pan and set aside. Heat the olive oil, then tip in the carrots, onion, thyme leaves and paprika and cook for 3 mins, stirring continually. Add the garlic, then continue to cook for 2 mins.
Pour in the wine, turn up the heat and bubble for 1-2 mins to evaporate the alcohol, then stir in the beans. Cook for 5 mins or until the beans have warmed through, then season and tip into a serving bowl. You can make the salad the day before. If serving warm, gently reheat to warm the beans, then finish with the parsley, bacon and olive oil to serve. Toss through the parsley, bacon and a glug of extra virgin olive oil just before serving.