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30 ml/2 tbsp oil
450 g/1 lb bacon, chopped
3 onions, sliced
2 garlic cloves, chopped
1 red (bell) pepper, sliced
300 g/11 oz/1 medium can of kidney beans, drained
400 g/14 oz/1 large can of tomatoes, chopped
15 ml/1 tbsp dried oregano
450 ml/0.75 pt/2 cups Chicken Stock
Salt and freshly ground black pepper
30 ml/2 tbsp chopped parsley
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Method :
Heat the oil and fry (saute) the bacon until cooked through, then transfer
to a casserole dish (Dutch oven). Fry the onions, garlic and red pepper
until soft, then transfer to the casserole with the kidney beans,
tomatoes, oregano and stock. Season to taste and bake in a preheated oven
at 200°C/400°F/gas mark 6 for
20 minutes, then reduce the heat to 150°C/300°F/gas mark 2 for a further 2
hours. Serve sprinkled with the parsley. |