1 large onion, chopped
8 oz (225 g) smoked streaky bacon, derinded and chopped
2 tbsp vegetable oil
2 celery stalks, thinly sliced
1 garlic clove, crushed
1 lb (450 g) tomatoes
2 x 15 oz (425 g) cans butter beans, drained
1 1/4 cup (1/2 pint) 300 ml chicken stock
1 bay leaf
salt and freshly ground black pepper
chopped fresh basil
8 oz (225 g) smoked streaky bacon, derinded and chopped
2 tbsp vegetable oil
2 celery stalks, thinly sliced
1 garlic clove, crushed
1 lb (450 g) tomatoes
2 x 15 oz (425 g) cans butter beans, drained
1 1/4 cup (1/2 pint) 300 ml chicken stock
1 bay leaf
salt and freshly ground black pepper
chopped fresh basil
method
1. Saute the onion and bacon in half the oil for about 5 minutes.
2. Add the celery and garlic and cook for a further 4 minutes until soft.
3. Put the tomatoes in a bowl and pour over boiling water.
4. Leave for 1 minute, drain and when cool enough to handle, peel off the skins.
5. Cut the tomatoes into quarters and add to the bacon and onion mixture together with the beans, bay leaf and stock.
6. Season well, cover the pan and cook for 10 minutes over a gentle heat.
7. Sprinkle with the basil and serve hot with crusty bread.
2. Add the celery and garlic and cook for a further 4 minutes until soft.
3. Put the tomatoes in a bowl and pour over boiling water.
4. Leave for 1 minute, drain and when cool enough to handle, peel off the skins.
5. Cut the tomatoes into quarters and add to the bacon and onion mixture together with the beans, bay leaf and stock.
6. Season well, cover the pan and cook for 10 minutes over a gentle heat.
7. Sprinkle with the basil and serve hot with crusty bread.
serving amount
serves 4
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