Beans, Bacon and Tomato (4)

A one pot dish between a soup and a stew from Tom Adams.

Beans, Bacon and Tomato (4)
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Beans, Bacon and Tomato (4)
Print Recipe
  1. 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.
  2. Add the celery and keep cooking until softened. Add the bay leaves, rosemary, thyme and paprika. Keep cooking for another 10 minutes.
  3. Add the fresh tomatoes, and allow them to cook for 30 minutes until they are fully broken down. Season to taste at this stage.
  4. 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.
  5. 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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