Slow-cook Italian beans
Ready in 1 hour
150g smoked bacon
3 tbsp olive oil
1 onion, finely chopped
2 carrots, finely chopped
3 garlic cloves, chopped
sprig rosemary
2 bay leaves
1⁄2 tsp dried oregano or 3 tbsp fresh
400g can chopped tomatoes
1 tsp sugar
1 tbsp tomato purée
400g can haricot beans, drained
400g can butter beans, drained
100g chopped kale 150g burrata
40g finely grated pecorino
1 Heat a large, non-stick saucepan. Add the bacon and cook until nicely coloured. Remove from the pan and chop. Add the oil to the pan and stir in the onions, carrots and garlic and gently cook for 10 minutes until nicely softened. Add the herbs, tomatoes, sugar and tomato purée and stir in 300ml water.
2 Add the bacon and the beans, bring to the boil and then simmer for 30 minutes until thickened and rich. Season to taste. Stir in the kale and cook for 5 minutes until tender. Top with the burrata and tease open. Scatter with pecorino and serve
with plenty of warm crusty bread to soak up the sauce
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