Smokey bean and bacon stew
SERVES
4
PEOPLE
PREP TIME
5
MINUTES
COOKING TIME
25
MINUTES
CUISINE
COURSE
Main
Method
Heat a dash of oil and sauté the onion until it is completely soft and translucent. Add the garlic and stir until the it is starting to turn golden.
Add the tomatoes and stock and allow to bubble away on a low heat. In another pan melt the butter and fry the rashers until they are starting to turn golden. Add the chorizo and fry until it too is browning on the outside. Stir through the sage and the beans until the beans are nicely coated in the juices from the pan.
Stir the beans through the tomato sauce and allow everything to bubble away together for 10 minutes. Serve with crunchy bread to mop up the sauce.
Ingredients
dash of rapeseed oil
300ml stock
knob of butter
200g chorizo, sliced
4 smoked rashers, sliced
bunch of tarragon, chopped
2 tins of cannellini beans, drained and rinsed
crunchy bread for four
Method
Heat a dash of oil and sauté the onion until it is completely soft and translucent. Add the garlic and stir until the it is starting to turn golden.
Add the tomatoes and stock and allow to bubble away on a low heat. In another pan melt the butter and fry the rashers until they are starting to turn golden. Add the chorizo and fry until it too is browning on the outside. Stir through the sage and the beans until the beans are nicely coated in the juices from the pan.
Stir the beans through the tomato sauce and allow everything to bubble away together for 10 minutes. Serve with crunchy bread to mop up the sauce.
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