Serves 4
3 tbps Tomato Purée
A couple of shakes of Worcestershire Sauce
3/4 Rashers of Bacon250ml Vegetable Stock
1 Can of Canellini Beans
1 Onion, finely chopped
1 Garlic Clove, crushed
1 Red Pepper, chopped
1 Red Chilli, de-seeded and finely chopped
1 tsp of Brown Sugar
1 tbps Mustard
Vegetable Oil
1 Red Pepper, chopped
1 Red Chilli, de-seeded and finely chopped
1 tsp of Brown Sugar
1 tbps Mustard
Vegetable Oil
Garlic Bread
2 Garlic Cloves, crushed
Butter
French Baguette
Parsley, roughly chopped
1. Preheat the grill (or use a griddle pan).Put oil in a large pan. Fry the bacon for about 5 minutes. Then add the onions, garlic, chilli, pepper and fry for a further 3 minutes.
2. Add the stock, tomato purée, Worcestershire to the pan and bring to the boil. Reduce to simmer and add the mustard and brown sugar. Simmer for about 10 minutes. Then add the beans. Keep on the heat for a further 5 minutes. Season if needed.
3. While the beans are being cooked, make the garlic bread. Slice the garlic bread and place under the grill or on a griddle pan. Mix the butter, garlic and parsley together. Once the bread is toasted put the butter mixture on the toast and put under the grill for less than a minute. Serve
2 Garlic Cloves, crushed
Butter
French Baguette
Parsley, roughly chopped
1. Preheat the grill (or use a griddle pan).Put oil in a large pan. Fry the bacon for about 5 minutes. Then add the onions, garlic, chilli, pepper and fry for a further 3 minutes.
2. Add the stock, tomato purée, Worcestershire to the pan and bring to the boil. Reduce to simmer and add the mustard and brown sugar. Simmer for about 10 minutes. Then add the beans. Keep on the heat for a further 5 minutes. Season if needed.
3. While the beans are being cooked, make the garlic bread. Slice the garlic bread and place under the grill or on a griddle pan. Mix the butter, garlic and parsley together. Once the bread is toasted put the butter mixture on the toast and put under the grill for less than a minute. Serve
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