• 1 onion, finely chopped
  • 1 celery stick, finely chopped
  • 1 tbsp vegetable oil
  • 50g bacon, thinly chopped
  • 1 garlic clove, crushed
  • 400g can chopped tomatoes
  • 2 tsp tomato purée
  • 1 tsp treacle or brown sugar
  • 1 tbsp malt vinegar
  • 400g can haricot beans, drained, rinsed

For the mash (or use leftover mash)

  • 300g potato, peeled and cubed
  • 2 tbsp milk
  • 1 tbsp cream cheese


  • STEP 1

    Soften onion and celery in pan with oil for 10 mins. Add bacon, then fry for 3 mins, until beginning to brown. Add garlic, then cook for 30 secs. Pour in tomatoes and stir through tomato purée, treacle or sugar and vinegar. Simmer over a high heat until thickened, between 5-10 mins, stirring often to make sure mixture doesn’t catch. Gently stir beans through, then cook for a further 2-3 mins on medium heat, until heated through.

  • STEP 2

    Meanwhile, make mash. Boil potatoes until tender, about 15 mins, then drain. Mash with milk, cheese and seasoning. 3 Fill 2 small microwave-safe bowls three-quarters full with bean mixture. Add a generous dollop of mash to top, smooth over with a spoon. Chill when cool (or freeze for up to a month at this stage). Place small plate on top of dish, then microwave on High for 3 mins or until piping hot.

Recipe from Good Food magazine, August 2009


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