This tasty casserole makes a hearty dinner or light lunch, its delicious, its healthy and its great for those on tight budgets. If you'd like a vegetarian option, simply omit the bacon and swap the chicken stock for vegetable stock. Best served with slices of toasted cob loaf.
Ingredients 1 tbs olive oil
1 onion, diced
1 clove garlic, crushed
100 g bacon diced
150 g potatoes, peel and diced bite sized
1 tbs tomato paste
1 x 400 g tin diced tomatoes
500 ml chicken stock
1 tsp sugar
1 x 400 g tin four bean mix
salt and pepper, to taste
Heat the oil in a large saucepan over medium heat, add the onions, garlic and bacon and cook until the onions are soft.
Add the potatoes and let cook for approx 3 minutes.
Add the tomato paste and cook for 1 minute before adding the tomatoes, sugar and stock. Cook for about 10 minutes until the potatoes are soft.
Add the beans and cook until heated through. Season with salt and pepper. Serve hot.