Recipe for Saucy Bacon and Beans with kale, tomatoes and pasta
2 Tbsp olive oil
1 medium red onion, peeled and sliced
200 g bacon, diced
50 g kale (or dark leaves of fresh cabbage)
2 x 410 g tins of white beans beans, drained
1 x tin (226g) Italian plum tomatoes
5 g tomato paste
100 ml boiling water (from the pasta water)
Salt and pepper to taste
500g cooked pasta, to serve
Heat a large frying pan on the stove and add the olive oil.
Peel and slice the red onion, and roughly chop the bacon.
Add the onion to the pan and cook for a good 5 minutes, until it starts to go translucent.
Add the bacon and fry for a further 5 to 10 minutes so it starts to crisp.
Wash the cabbage or kale very well and chiffonade (slice into strips), add this to the pan.
You can start boiling the pasta now in unsalted boiling water.
When the cabbage starts to wilt, and has changed colour to a darker brighter green, add the drained beans and stir well. Heat through, another 5 minutes and season.
Remove from the pan, and add to a bowl.
In the same sauce pan, cook the tin of tomatoes and the tomato paste together with 100ml of boiling water taken straight from the pasta boiling water. Cook for about 5 minutes, and then add the beans and bacon to heat it up again.
Toss with the pasta and serve hot.
Recipe courtesy of How to Cook an Elephant – a food blog by Lara Johnson