KEY POINTS:
Serves 4
12 shallots
1 Tbs olive oil
Sea salt and freshly ground black pepper
Fresh thyme
1 jar of el Navarrico haricot beans with borage (available from Sabato)
3 pears
Extra virgin olive oil
1. Preheat oven to 180C. Peel the shallots and toss with olive oil and 2 sprigs of thyme. Season and bake for 25 minutes.
2. Empty the haricot beans and borage into a pan and warm gently. Core and slice the pears.
3. To serve, spoon some beans on to each plate, then a few shallots and some slices of pear, repeat, finishing with a scatter of fresh thyme leaves and a drizzle of extra virgin olive oil.