Tuesday, 6 November 2012

Bacon casserole with flageolets

Possibly the first recipe I wrote down, this falls into the category of simple food for a winter supper.
3 rashers of streaky or middle bacon or 1 bacon chop chopped roughly
1 medium onion chopped finely
1 tin of chopped Italian tomatoes
1 tin of flageolet beans, drained and rinsed
1 teaspoon oregano
1 bay leaf
1 tablespoon olive oil

Gently heat the olive oil then turn up the heat, add the bacon and fry until well cooked. Add the onion, turn down the heat and allow the onion to soften without burning. Add the beans and continue to cook without adding any water but making sure the contents do not burn. Finally, add the chopped Italian tomatoes and the herbs and bring to the boil. Then allow to simmer for half an hour (adding a little water if contents in danger of drying out) and serve. Eat hot or cold; good if dressed with olive oil.

No comments:

Post a Comment