- 1 tsp oil
- 1 onion, halved and thinly sliced
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 2 rashers streaky bacon, cut into large-ish pieces
- 1 tsp sugar, brown if you have it
Honey and syrups made from concentrated fruit juice were the earliest known sweeteners. Today,…
- 400g can chopped tomato
- 200ml stock from a cube
- 410g can cannellini bean, butter or haricot beans in water
Slightly kidney-shaped with squarish ends, cannellini beans are from Italy and are creamy white…
For the wedges
- 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 potato, each cut into 8 wedges
- 2 tsp oil
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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.
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.