Steve Walker's Breakfast Club Beancrock Recipe
After much demand following the Breakfast Club Ball, the Royal Yacht's Head Chef Steve Walker has given us his recipe for his fantastic locally sourced “Breakfast Club Beancrock”.
Dry kidney beans 5oz Dry butter beans 5oz
Dry butter beans 5oz
Haricot blanc 5oz
Flageolet beans 5oz
Borlotti beans 5oz
1 large onion
2pt chicken / veg stock
6 plum tomatoes, diced and deseeded
1 bottle white wine
2 cloves garlic
1 tbsn chopped tarragon and chives
2 tbs chopped parsley
2 chicken legs
Salt and pepper
2 sprigs thyme
2 sprigs rosemary
Soak the beans, separately, overnight.
Place a large pan of water on the stove and bring to the boil. Add the thyme, rosemary and 1 clove garlic. Add the kidney beans and cook for 10 – 15 minutes. Add the haricot, the flageolet and borlotti beans and cook for a further 10 minutes. Add the butter beans (podded) and cook until tender. Strain and allow to cool.
In a large pan, saute the finely chopped onion and clove of garlic gently in olive oil over a medium heat. Add the diced pancetta and diced chorizo. Cook for 1 – 2 minutes then add the chicken legs and cook for 5 mins. Add the wine and reduce by two thirds.
Add the beans and chicken stock, cover and cook gently for 30 mins. Take out the chicken legs, remove the meat from the bone and shred. Return the shredded meat to the beans, add the tomatoes and cook gently for another 5 mins. Add the soft herbs and season with salt and pepper. Serve with a smile!
Vegetarian option: Use veg. stock and veg of your choice instead of chicken.