Beans on toast
Serves 4 lardons, cubed bacon or pancetta 200g onion 1 rapeseed or olive oil a little celery a rib carrots 2 small to medium chopped tomatoes 2 x 400g canned beans (pinto, haricot, broad beans etc) 2 x 400g black treacle 1 tsp loaf of sourdough a lump
Fry the lardons in a deep-sided pan over a moderate heat. Peel and roughly chop the onion. When the lardons and their fat are golden, add the onion, together with a little rapeseed or olive oil if there seems to be too little fat in the pan, then chop the celery and carrots and add to the pan, and leave to cook for a full 5 minutes till fragrant and starting to soften. Add the tomatoes, simmer for 10 minutes, then stir in the beans and simmer for a further 10 minutes, then season with treacle, a little black pepper and salt.
Warm the bread in the oven, tear into chunks and serve with the beans.