Steps
- Heat a large skillet over medium-high heat. Dry-fry 12 bacon slices for about 2 minutes per side, until crisp, then drain on paper towels.
- Keep the bacon fat in the pan. Add 4 tablespoons of sherry vinegar and let it bubble briefly.
- Add 560g of jarred roasted red peppers, drained and sliced, and 800g of canned borlotti beans, drained and rinsed. Season with salt and pepper and heat through.
- Toss with 150g of baby spinach and the bacon, broken into pieces.