Black badger beans with bacon and sorrel 

In Recipes by Sue Marshall

  • 200g black badgers 
  • 1 onion 
  • 1 sprig each of sage and thyme 
  • 1 handful of sorrel, spinach, nettles or similar leafy green 
  • 3 or 4 rashers of streaky bacon 
  • Salt and pepper to taste
  1. Soak the black badgers overnight, rinse and simmer until soft – 45 to 50 minutes if boiling or 15 minutes in a pressure cooker. 
  2. Coarsely chop and sauté the onion in butter. Cut the bacon into short lengths and add to the onion. 
  3. When the bacon is cooked through, shred and stir in the sage and thyme. Add the black badgers and 100ml of the cooking water or stock.  
  4. Tear up and add the greens. Once the greens are wilted add salt and pepper to taste and serve as it comes or with a dollop of yoghurt or sour cream. 



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