A one pot dish between a soup and a stew from Tom Adams.
Ingredients
- extra virgin olive oil
- 100 g smoked bacon diced
- 3 medium onions peeled and diced
- 6 garlic cloves minced
- 6 celery sticks diced
- 2 bay leaves
- 2 sprigs rosemary
- 2 sprigs thyme
- ¾ tsp smoked paprika
- 250 g tomatoes fresh and nicely ripe, roughly diced
- 250 g dried haricot beans soaked overnight, or fresh beans if available
- 500 ml chicken stock
- salt to taste
- Crusty bread to serve
- aioli to serve
Servings:
Instructions
- Preheat the oven to 160C fan/gas mark 4. Place a heavy bottomed pan on a medium heat, add a good glug of olive oil, the smoked bacon, onions and garlic, and let them sweat until they begin to gently caramelise.
- Add the celery and keep cooking until softened. Add the bay leaves, rosemary, thyme and paprika. Keep cooking for another 10 minutes.
- Add the fresh tomatoes, and allow them to cook for 30 minutes until they are fully broken down. Season to taste at this stage.
- Add the soaked and drained haricot beans and the chicken stock, and bring to a gentle simmer on the stove. Move the pan to the oven with the lid off and bake for 2 hours until thick and unctuous with a nice crust.
- Taste again and season with salt. Remove from the oven and allow to mellow for an hour. Pour a good glug of olive oil all over before serving with some crusty bread and aioli.
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