Bonfire Beany Stew
Serves 4-6Preparation time: 20 minutes
Cooking time: 1 hour
Ingredients
2 medium onions, chopped
1 tbsp sunflower oil
200 g smoked diced bacon pieces
500g carton passata (sieved tomatoes)
150ml chicken stock
420g can red kidney beans, rinsed and drained
420g can cannellini beans, rinsed and drained
1 red pepper, seeded and chopped
2 tbsp Lyle’s Treacle
1 tbsp Lyle’s Golden Syrup
1 tsp smoked mild or hot paprika (according to taste)
1 tbsp wholegrain mustard
1 tbsp sunflower oil
200 g smoked diced bacon pieces
500g carton passata (sieved tomatoes)
150ml chicken stock
420g can red kidney beans, rinsed and drained
420g can cannellini beans, rinsed and drained
1 red pepper, seeded and chopped
2 tbsp Lyle’s Treacle
1 tbsp Lyle’s Golden Syrup
1 tsp smoked mild or hot paprika (according to taste)
1 tbsp wholegrain mustard
Heat the oven to 180°C (160°C fan) gas 4. In a flameproof casserole cook the onions in the oil over a medium heat for 3-4 minutes, stirring. Add the bacon pieces and cook for a further 5 minutes until they begin to colour.
Stir in the rest of the ingredients and bring to simmer. Cover and place in the oven to cook for 1 hour. Alternatively simmer on the hob for 40 minutes.
Serve with garlic bread if liked.
