Ingredients
- Serves 6-8
- 500g white beans, soaked overnight
- 5 tbsp olive oil
- 200g smoked streaky bacon
- 2 onions, chopped
- 2 cloves garlic, crushed
- 2 x 400g tins chopped tomatoes
- 2 tbsp tomato puree
- 3-4 tbsp maple syrup
- 200ml red wine vinegar
- 500ml water
- 1 pinch chilli flakes
- Few sprigs thyme (leaves from 8-10 sprigs)
- 1 tbsp Worcestershire sauce
- For the rarebit:
- 200g grated strong cheddar
- Wholewheat bread – 1 slice per person
- 2 tsp English or Dijon mustard
- 2 egg yolks
- Tabasco
- Chopped parsley for garnish
To make the bean mix, first you need to cook the beans. Soak them overnight and then rinse and drain well. Then cook in plenty of water, bring to the boil, then after 30 minutes, strain and bring to boil again with fresh water. Cook for one hour or until tender.
Next, in a separate pan, fry the bacon in the olive oil until brown and crisp. Add the onions and garlic and cook till softening - about five to seven minutes. Add the rest of the ingredients for the bean mix, including the beans, and cook for and hour and a half over a very gentle heat.
For the rarebit, mix the cheese, egg yolks, mustard and a good dash of Tabasco together. Get your grill nice and hot. Spread the mix onto the bread and grill until bubbling. Serve with the beans on the side. You can have the beans completely cooked and then just re-heat. Have the cheese mix spread onto the bread, so they are ready to go. If you are likely to forget about them under the grill, then they may be safer in a hot oven (180 degrees/gas 4) for 10-20 minutes.
dkemp@irishtimes.com
Food cooked and styled by Domini Kemp and Gillian Fallon
