Mixed bean medley

SERVES 4

Ingredients:

1 tbsp olive oil

1 onion, finely chopped

sea salt and freshly ground black pepper

2 garlic cloves, finely chopped

4 thick bacon slices, cut crosswise into ¼in (.6cm) strips, or 4½oz (125g) pancetta, cut into small cubes

pinch of crushed hot pepper flakes

2 tsp dried oregano

1 x 15oz (425g) can mixed beans, drained and rinsed

1¾ cups pale ale

3¾ cups hot vegetable stock

Method:

1 Heat the oil in a large deep-sided frying pan over low heat. Add the onion and a pinch of salt, and cook gently for about 5 minutes. Stir in the garlic, and cook for about 30 seconds.

2 Increase the heat slightly, and add the bacon or pancetta. Cook for about 5 minutes until it begins to turn golden. Drain off excess fat, if needed. Sprinkle in the pepper flakes and oregano, and stir in the beans.

3 Pour in the ale, bring to a boil, and cook over high heat for 5 minutes. Add the stock, reduce the heat slightly, and simmer gently for 20–25 minutes, stirring occasionally, until the mixture thickens. Serve hot with crusty bread to mop up the flavorsome gravy.

Cook’s Notes:

If the mixture begins to dry out a little, add some water but don’t add too much, because it will dilute the flavor.

Mixed bean medley