2 rashers streaky bacon, cut into large-ish pieces
1 tsp sugar, brown if you have it
400g can chopped tomatoes
200ml stock from a cube
410g can cannellini beans, butter or haricot beans in water
1 tbsp white flour (plain or self-raising)
½ tsp cayenne pepper, paprika or mild chilli powder
1 tsp dried mixed herb (optional)
2 baking potatoes, each cut into 8 wedges
2 tsp oil
If you want to use a slow cooker
Firstly, fry the onions and bacon in a non-stick pan for 5-10 mins then throw in your tomatoes, stock and some seasoning to taste. Place everything in your slow cooker pot and stir in the beans. Cover with the lid and cook on Low overnight or for up to 9-10 hours. If you like, serve with the wedges above.
Heat oven to 200C/fan 180C/gas 6. For the
wedges, mix the flour, cayenne and herbs (if
using), add some salt and pepper, then toss
with the potatoes and oil until well coated.
Tip into a roasting tin, then bake for about
35 mins until crisp and cooked through.
Meanwhile, heat the oil in a non-stick pan,
then gently fry the onion and bacon together
for 5-10 mins until the onions are softened and
just starting to turn golden. Stir in the sugar,
tomatoes, stock and seasoning to taste, then
simmer the sauce for 5 mins. Add the beans,
then simmer for another 5 mins until the sauce
has thickened. Serve with the wedges.