Bacon, Haricot Bean, Tomato and Rosemary Stew

Pat O’Neill from Enniscorthy in Co Wexford produces hand-crafted, dry-cured, tender, well-flavoured bacon and ham, low in salt, with no phosphates and no added water — just pure tasty bacon.

Serves 8

3lbs (1.3kg) bacon — loin or streaky 14oz (400g) dried haricot beans (or 2 x 14oz (400g) cans of haricot beansBouquet garni — a little bunch of parsley stalks, a sprig of thyme and a small bay leaf2 onions 2 carrots 6 tablespoons olive oil 12 ozs (350g) chopped onion 8 large cloves garlic, crushed 2 x 14 oz (2 x 400g) tin tomatoes 4 tablespoons chopped rosemary Salt, freshly ground pepper and sugar

Garnish: Lots of flat parsley or rosemary

If using dried beans soak overnight in plenty of cold water (cooked canned beans are added at the end of cooking).

Next day: Cook the bacon. Cover well with cold water, bring to the boil and simmer for 2 – 2½ hours or until the meat is tender.

While the bacon is cooking, strain the beans and cover with fresh cold water, add a bouquet garni, carrot and onion, cover and simmer until the beans are soft but not mushy — anything from 30-60 minutes. Just before the end of cooking add salt. Remove the bouquet garni and vegetables and discard.

Meanwhile sweat the chopped onion gently in olive oil in a wide saucepan until soft but not coloured, approx seven to eight minutes add the garlic and cook for another minute or two, add the chopped tomato and their juice, add the cooked beans, and chopped rosemary.

Cut the bacon into one-inch (2.5cm) cubes and add to the bean stew.

Simmer for 10-15 minutes, add some of the bean liquid if necessary and season well with salt, freshly ground pepper and sugar.

The mixture should be juicy but not swimming in liquid.

Sprinkle with lots of flat parsley and serve. Garnish with a sprig of rosemary.