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Beans With Chilli Bacon And Cabbage

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Ingredients
  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
  Thyme 1
  Bay leaves 4
  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)
  Salt To Taste
  Pepper To Taste
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Side Dish
Method: 
Simmering
Ingredient: 
Cabbage
Interest: 
Everyday
Preparation Time: 
15 Minutes
Cook Time: 
15 Minutes
Ready In: 
30 Minutes
Servings: 
6

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