Ingredients 500g dried white beans, soaked overnight and drained
50g olive oil butter
4 tbsp olive oil
2 onions, finely chopped
2 garlic cloves, finely chopped
2 celery sticks, finely chopped
800g canned chopped tomatoes
2 tbsp tomato puree
brown sugar, to taste
1 tbsp fresh parsley leaves
115g smoked bacon, chopped
salt and pepper
Put the beans into a large pot, pour in water to cover and being to the boil over a medium-high heat. Reduce the heat and simmer for 45 minutes, until the beans are just tender. Drain well and set aside.
Meanwhile, make the sauce. Melt the butter with the oil in a saucepan. Add the onions, garlic and celery and cook over a low heat, stirring occasionally, for 5 minutes, until softened.
Add in the bacon and cook for 3 minutes.
Stir in the tomatoes, tomato puree, sugar to taste, parsley and water and season to taste with salt and pepper.
Increase the heat to medium and bring to the boil.
Add the sauce to the beans, reduced the heat and simmer, stirring occasionally, for 30 minutes.