- 2 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 1 small onion
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 2 rashers smoked back bacon
- 420g can of cannellini bean
Slightly kidney-shaped with squarish ends, cannellini beans are from Italy and are creamy white…
- 2 large tomatoes, preferably vine-ripened
A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…
- 6 or so large fresh basil leaves
Most closely associated with Mediterranean cooking but also very prevalent in Asian food, the…
- a few drops of Tabasco sauce, optional
Warm the oil in a medium saucepan while you quickly chop the onion into quite small pieces. Add the onion to the pan, give it a good stir with a wooden spoon then leave it to cook over a high heat for about 5 minutes, stirring occasionally.
Meanwhile, snip the bacon in half lengthways with scissors and either cook them between 2 sheets of kitchen paper in the microwave for 2-3 minutes on HIGH or in a frying pan in the usual way until the fat is golden and crisp.
Open and drain the beans then roughly chop the tomatoes and add them both to the pan. Stir well and cook for another few minutes until the tomatoes have softened. Shred the basil and add to the pan with salt and a generous grinding of black pepper – for extra heat you can add a few drops of Tabasco sauce. Spoon onto plates and top each with the bacon. Serve with lightly toasted bread on the side.
Make it veggieJust grate over cheese instead of using bacon.