Beans with Chilli Bacon and Cabbage
|Dried haricot/Flageolet / black-eyed peas||12 Ounce (350 Grams, Dried Beans)|
|Fatty bacon||4 Ounce, diced (100 Gram)|
|Olive oil||1 Tablespoon|
|Onions||2 Medium, chopped|
|Garlic||2 Clove (10 gm), sliced|
|Dried oregano||1 Teaspoon|
|Hot chili||1 Medium (Dried / Fresh, Whole Ones)|
|Tomato sauce||1 Pint (Home-Made / Good Quality Bottled, 600 Milliliter)|
|Finely shredded cabbage||4 Ounce (100 Grams)|
Place the beans in a deep pan, cover with water and bring to the boil.
Keep boiling for 2 minutes, turn off the heat, cover and set aside for 45 minutes, till they have swelled.
Drain, cover with more cold water and bring to the boil.
Simmer for 30 minutes.
In a large, heavy-based pan cook the bacon over a medium heat until the fat runs and the bacon starts to turn golden brown.
If there is plenty of liquid fat, then fry the onions in it; if not, add the oil and then the onions.
Cook over a medium heat until the onions are soft and golden, stirring from time to time.
Add the garlic, a few sprigs of thyme, a couple of bay leaves, a good pinch or so of dried oregano and the chilli.
Cook for 2 minutes then add the tomato sauce and a little water if the sauce is exceptionally thick.
Bring to the boil and then turn down.
Simmer gently, tasting occasionally and removing the chilli if the sauce is as hot as you want it to be.