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Per serve: 1284kJ; protein 19.5g; total fat 9g (sat. fat 2g); carbs 33g; sodium 1096mg; GI estimate low (does not include ‘to serve’ items).
1. Put haricot beans in a large bowl, cover completely with water, then soak overnight.
2. Drain beans, then put in a large pan. Cover with water to about 5cm above beans, add salt and cook over a medium heat for 30 minutes or until tender. Drain and set aside.
3. Preheat oven to 140°C. Heat oil in a large ovenproof pan over a medium heat. Add onion, garlic, bay leaf, thyme and cloves, and cook for 3 minutes or until onion is translucent. Add bacon and cook for 4 minutes or until browned. Stir in Worcestershire sauce, carrot, mustard, tomato paste, sugar, cayenne pepper, tomatoes and beans. Season.
4. Remove pan from heat. Put lid on pan, transfer to oven and cook for 40 minutes or until sauce is thickened. Put bean mixture on buttered toast, then top with extra thyme to serve.
Tips- If you’re short on time, you can use canned cannellini beans, drained, in place of the dry haricot beans. Navy and borlotti beans work well in this recipe, too.
- You can freeze these beans, then add to soups or bolognese sauce for a real flavour burst.YOU MIGHT ALSO LIKE THIS RECIPE
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