1 tbsp olive oil
225g/8oz bacon lardons
1 onion, chopped
2 red (bell) peppers, seeded and chopped
1 x 400g/14oz can chopped tomatoes
a pinch of dried chilli flakes
2 x 400g/14oz cans mixed beans, drained and rinsed
4 tbsp chopped fresh parsley
salt and ground black pepper
1 Heat the oil in a large pan over a medium heat and cook the lardons for 5 minutes until golden brown. Remove from the pan and set aside.
2 Add the onion and red peppers to the pan and cook gently for 10 minutes or until softened. Stir in the cooked lardons, the tomatoes, chilli flakes and 200ml/7fl oz/¾ cup water. Bring to the boil, then reduce the heat, cover the pan and simmer for 20 minutes, stirring occasionally.
3 Uncover the pan, add the beans and cook for 10 minutes. Stir in the chopped parsley and season to taste.
4 Divide among four serving dishes and serve immediately.