This Bean Stew is a stock recipe in my house and is eaten on every holiday. It has a beautiful simplicity and is both tasty and comforting all at the same time.
It was created by necessity on a French camping trip and in a rush I’d managed to buy “off cuts for animals” instead of buying beef mince. With two starving kids and the shops 20 minutes drive away I had to think on my feet. So I used a pack of lardons instead of mince and the result was this amazing dish which my kids now choose over beef chilli.
This recipe will serve 4 handsomely with leftovers for lunchtime wraps or pot.
- 1 onion, chopped
- 2 cloves of garlic, chopped
- 1 green pepper, choppped
- 4-6 rashers streaky bacon, chopped, or a pack of lardons
- 1 tin tom, 400g
- 1 can/carton black beans, 400g
- 2 cans/cartons mixed beans in water, 400g
- 1 tsp allspice
- 1 tsp smoked paprika
- 2 tsp oregano
- Use a deep frying pan, sauté pan or stock pot
Serve Bacon Chilli with
- Brown rice, soured cream, grated cheese and avocado.
- Try “tortilla crunch”, simply crush a couple of tortilla chips over your chilli
- Turn it into a banquet by adding spicy roasted sweet potato and tortillas.
- It makes amazing nachos
- Change the beans, it’s amazing how it alters the texture. Try black beans and kidney beans.
- Prepare the garlic, onions and bacon.
- Put pan on high heat, to check hot enough add a piece of bacon and wait until it starts to sizzle.
- Once bacon is mostly brown turn heat down to medium and add onions and garlic.
- While cooking open the beans and tomatoes, drain the kidney beans only
- we’re going to add the black beans and water
- Fry until the onions are starting to go translucent
- Now add remaining ingredients
- Bring to a simmer and leave for 30 mins
- At this point you can put your brown rice on.
Serve your bean stew with your rice and a cold beer, such as a Laguitas Daytime , if you’re in the mode.