Although the beans used in this recipe are haricot you can pick any that you like or have in the store cupboard to use. I find butter beans work particularly well in it, and will sometimes use a mix of beans if I am using up the end of packets.
As an easy one-pot meal and made in the time saving pressure cooker it is great for work night meals when in a hurry – just remember to soak your beans the night before. The bacon and haricot beans give a wonderfully filling meal on their own, but for larger appetites a fresh crusty load dipped into the sauce goes really well.
Ingredients for Bacon and Haricot Bean Stew:
- 1 lb collar bacon joint
- 4 oz dried haricot beans
- 1 tablespoon oil
- 1 medium onion (peeled and cut into quarters)
- 1 stick celery (sliced thickly)
- 1½ lb tomatoes (peeled and put through a blender)
- Good pinch of mixed herbs
- Salt and pepper
Method or Bacon and Haricot Bean Stew:
- Cover the beans with boiling water and leave to soak for 30 minutes.
- Remove the rind from the bacon and cut into cubes.
- Put the bacon into the pressure cooker with the trivet removed, cover with cold water, bring to the boil and then discard the water.
- Heat the oil in the cooker (again with the trivet removed) add the onion and stir around.
- Add the remaining ingredients including the drained bacon and beans, stir.
- Bring to high pressure and cook for 20 minutes.
- Reduce pressure at room temperature.