Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 oz Dried Butter Beans -chopped
2 oz Streaky Bacon, chopped 1/4 sm Cabbage, shredded
1 tb Olive oil 2 oz Pepperoni Salami, sliced
1 md Onion, peeled and finely 14 oz Canned Chopped Tomatoes
-chopped 1 tb Tomato Puree
1 Clove garlic, peeled and 20 fl Chicken Stock
-crushed Salt and Pepper
2 Sticks celery, finely Bayleaf, Majoram and Fresh
-chopped -Rosemary
1 lg Carrot, peeled and finely 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

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