Beans with Chilli Bacon and Cabbage Recipe
Ingredients
| 350 g/12 oz dried beans, haricot, flageolet or black-eyed peas | ||
| 100 g/4 oz fatty bacon, diced | ||
| Olive oil | 1 Tablespoon | |
| Onions | 2 Medium, chopped | |
| Garlic | 2 Clove (5gm), sliced | |
| Thyme | ||
| Bay leaves | 4 | |
| Dried oregano | ||
| Chilli | 1 , dried | |
| 600 ml/1 pint tomato sauce, home-made or good quality bottled | ||
| 100 g/4 oz finely shredded cabbage | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Place the beans in a deep pan, cover with water and bring to the boil.
Keep boiling for 2 minutes, turn off the heat, cover and set aside for 45 minutes, till they have swelled.
Drain, cover with more cold water and bring to the boil.
Simmer for 30 minutes.
In a large, heavy-based pan cook the bacon over a medium heat until the fat runs and the bacon starts to turn golden brown.
If there is plenty of liquid fat, then fry the onions in it; if not, add the oil and then the onions.
Cook over a medium heat until the onions are soft and golden, stirring from time to time.
Add the garlic, a few sprigs of thyme, a couple of bay leaves, a good pinch or so of dried oregano and the chilli.
Cook for 2 minutes then add the tomato sauce and a little water if the sauce is exceptionally thick.
Bring to the boil and then turn down.
Simmer gently, tasting occasionally and removing the chilli if the sauce is as hot as you want it to be.
Keep boiling for 2 minutes, turn off the heat, cover and set aside for 45 minutes, till they have swelled.
Drain, cover with more cold water and bring to the boil.
Simmer for 30 minutes.
In a large, heavy-based pan cook the bacon over a medium heat until the fat runs and the bacon starts to turn golden brown.
If there is plenty of liquid fat, then fry the onions in it; if not, add the oil and then the onions.
Cook over a medium heat until the onions are soft and golden, stirring from time to time.
Add the garlic, a few sprigs of thyme, a couple of bay leaves, a good pinch or so of dried oregano and the chilli.
Cook for 2 minutes then add the tomato sauce and a little water if the sauce is exceptionally thick.
Bring to the boil and then turn down.
Simmer gently, tasting occasionally and removing the chilli if the sauce is as hot as you want it to be.
Chef
