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.
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