Ingredients
1 cup dried white or cannellini beans
500g speck
1 onion
diced
4 cloves garlic
sliced
1 tin (400g) diced tomatoes
3 cups (750ml) chicken or bacon stock
Equipment
- 1 bowl
- 1 large frypan
- 1 slow cooker
Instructions
- Rinse beans and pick out any broken ones. Place in a bowl, cover with cold water and leave overnight.
- Heat a large frypan over medium-high heat. Remove rind from speck and cut into 2cm cubes. Cook for 5 minutes to brown on all sides.
- Place browned speck in a slow cooker with drained beans, onion, garlic and tomatoes. Add stock to cover. Cook for 4-6 hours on high or 6-8 hours on low, adding more stock if it is drying out.
- Serve topped with chopped parsley, grilled bread and a fried egg on the side.
Notes
Tip
Speck is available in supermarkets and delis and is usually sold as a whole piece. Replace with thick-sliced bacon if unavailable.
Variation
You could spice this recipe up a little by adding some chopped fresh or dried chilli.
