Ingredients
1 tbsp olive oil
1 large onion
finely chopped
2 cloves garlic
crushed
6 bacon
rind removed and chopped
2 x 400g cans cannellini beans
rinsed, drained
2 x 400g cans diced Italian tomatoes
2 tbsp treacle
or golden syrup
2 tbsp brown sugar
Equipment
- 1 large saucepan
Instructions
- Heat oil in a large saucepan over medium heat. Add onion and bacon and cook until golden brown.
- Add garlic and cook for another 2 minutes. Add beans, tomatoes, treacle and sugar. Stir until well combined and bring to the boil.
- Cover and simmer on low heat for 20 minutes.
- Taste for salt and pepper and serve beans on their own, with crunchy toast or sausages and bread.
Notes
Tip
Taste for salt before adding any, as the bacon is already salty.
Tip
Serve on its own, with crunchy toast, or with sausages and bread.
Variation
Use golden syrup instead of treacle.
Variation
For a more traditional, slow-cooked version, use bacon bones or a ham hock instead of chopped bacon.
