Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 4 ounces | Dried Butter Beans |
| 2 ounces | Streaky Bacon, chopped |
| 1 tablespoon | Olive oil |
| 1 medium | Onion, peeled and finely chopped |
| 1 | Clove garlic, peeled and crushed |
| 2 | Sticks celery, finely chopped |
| 1 large | Carrot, peeled and finely chopped |
| ¼ small | Cabbage, shredded |
| 2 ounces | Pepperoni Salami, sliced |
| 14 ounces | Canned Chopped Tomatoes |
| 1 tablespoon | Tomato Puree |
| 20 fluid ounce | Chicken Stock |
| Salt and Pepper | |
| Bayleaf, Majoram and Fresh Rosemary | |
| Crusty bread to serve |
Soak beans in cold water for 5 hours, or overnight. Drain, put in a saucepan and add enough water to cover. Bring to the boil and boil for 10 minutes. Reduce heat, cover and simmer for 30-45 minutes, until just tender. Drain and put to one side. Cook bacon in a large pan until crisp. Add olive oil, onion, garlic, celery and carrot.
Cook, gently, stirring often, for 5 minutes. Add cabage and salami snf cook for 2 minutes. Put tomatoes, puree, stock, seasoning, herbs and cooked beans into pan. Bring to the boil, then simmer for 45 min until soft. Remove herbs. Serve with crusty bread.
Source: CHAT Magazine