Pears with pastrami and marinated beans

Recipe from: 2/5/1998 12:00:00 AM
Ingredients 9
Servings 6


  • 410
    butter beans, drained
  • 410
    red kidney beans, drained
  • 150
    olive oil
  • 15
    lemon juice
  • 1
    clove garlic, crushed
  • 15
    mixed fresh herbs, chopped
  • salt and freshly ground black pepper
  • 18
    rashers pastrami or parma ham
  • 6
    ripe pears, cored and halved


Mix the beans with the olive oil, lemon juice, garlic and herbs and season generously with salt and pepper. Leave for half an hour at room temperature to allow the flavours to develop. Chill in the fridge. Divide the ham and pears among six plates and spoon some of the marinated beans onto each plate. Serve with freshly baked bread. Serves 6.

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