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Basque Pepper Beans

2 Tins Beans (not baked, try Blackeyed or Haricot or Lima)
3 Rashers Streaky Bacon
1 tablespoon Olive Oil
2 medium Onions
1 Red Pepper
1 Red Chilli (a half if you don't like it hot)
1 teaspoon Cumin Seeds
1 Tablespoon Red Wine Vinegar
1 tablespoon Brown Sugar
1 Tin Chopped Tomatoes
1 Tablespoon Tomato Puree
2 Cloves Garlic
Salt and Black Pepper

Chop up the rashers and fry them in a large pan until they crisp.
Turn down the heat,peel and chop the onions and add to pan.
Discard the seeds from the red pepper, chop finely and add to the pan.
Discard the seeds from the chilli, rinse, chop and add to pan.
Put in the cumin seeds, and then cover and cook slowly for 10 mts or so until the vegetables are soft.
Add the tomatoes, puree, vinegar, sugar and the crushed cloves of garlic.
Bring to a gentle simmer and simmer for 15 mts or so.
Drain and rinse the beans and add them to the pan.
Continue to cook together for another 10 mts or so.
These are great at a hot buffet, or even on toast for lunch.

April 14, 2006 09:12 PM | 0 Comments
  Martin Dwyer
Consultant Chef