Monday, August 31, 2015


serves 6-8

2 teaspoons olive oil
2 celery sticks
1 small onion
1 small red pepper, deseeded
8 rashers rindless streaky bacon, chopped
1 garlic clove, crushed
1 teaspoon mild chilli powder
500 grams carton passata
3 tablespoons maple syrup
1 tablespoon Worcestershire sauce
410 grams (~14 oz.) can borlotti beans
410 grams (~14 oz.) can cannellini beans 

Heat the olive oil in a large pan. Finely chop the celery sticks, onion and red pepper and gently fry until soft, about 10 minutes. Set the softened veg aside and fry the bacon in the same pan until golden and crisp. Tip in the garlic clove and chili powder and cook for 1 min. 

Pour in passata, maple syrup, Worcestershire sauce and the softened veg and stir well. 

Rinse and drain the borlotti beans and cannellini beans. Tip into the pan, bring to the boil and simmer for 10 minutes. Season to taste and serve with jacket potatoes.

bacon recipe source: Lesley Waters, Good Food Magazine, BBC, November 2005

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