Meals and Courses

  • 1 tablespoon olive oil
  • 6 rindless streaky bacon rashers, thickly chopped
  • 1 small carrot, finely grated
  • 400 g (13 oz) can chopped tomatoes
  • 3 tablespoons tomato purée
  • 2 tablespoons clear honey
  • 400 g (13 oz) can borlotti beans, drained and rinsed
  • 3 tablespoons chopped flat leaf parsley (optional)
  • 4 thick slices wholemeal or granary bread
  • 25 g (1 oz) freshly grated Parmesan cheese (optional)

Heat the oil in a large, heavy-based frying pan, then cook the bacon over a moderate heat for 2–3 minutes until beginning to turn pale golden. Add the carrot and cook for 1 minute more.

Add the tomatoes, tomato purée and honey and heat until the tomato juice is bubbling. Add the beans, then reduce the heat and simmer for 4 minutes, uncovered, until the tomato juice has reduced and thickened slightly. Stir in the parsley, if liked, and set aside.

Lightly toast the bread under a grill until golden and just crisp. Place on warmed serving plates and pile the herby beans and bacon on top. Sprinkle with the Parmesan, if liked.

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