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BLACKEYE BEANS SAUTÉED WITH IBERIAN BACON, WITH PRAWNS AND MIXED SALAD LEAVES

Ingredients for 4 persons:

200 g blackeye beans

1 bay leaf

1 clove of garlic

8 Dublin Bay prawns

1 thick slice of Iberian bacon

200 g mixed salad leaves

4 tbsp olive oil

1 tbsp vinegar

1 vanilla pod

salt

pepper

·   Cook the blackeye beans in water with the bay leaf and garlic for about 50 minutes, until tender. When cooked, drain and reserve.

·   Open the vanilla pod lengthwise and scrape the seeds into the oil.

·   Steam the prawns for 3 to 4 minutes. Sauté them for a few minutes with the bacon cut into strips with half the oil and add the blackeye beans. Season with salt and pepper and sauté for a few moments more.

·   Serve the prawns with the beans on a nest of mixed salad leaves seasoned with the rest of the oil and the vinegar.