Break-the-fast Beans

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 2 teaspoons olive oil
• 1 onion (chopped)
• 100 g bacon (3.5oz 97% fat free chopped)
• 1 capsicum (red bell pepper chopped)
• 400 g red kidney beans (13oz rinsed and drained)
• 400 g cannellini beans (130z rinsed and drained)
• 800 g tomatoes (1lb 10oz chopped)
• 2 teaspoons brown sugar
• 2 tablespoons basil (finely shredded)
• black pepper (freshly cracked to taste)

Recipe

• 1 heat the olive oil in a fry pan over medium heat and add the onions and bacon and cook for 5 minutes or until soft and golden and then add the capsicum and cook for 3 minutes or until soft.
• 2 stir in the beans, tomatoes and sugar and bring to the boil and cook for 10 minutes or until the sauce has thickened.
• 3 stir in the basil and season with cracked black pepper and serve with toasted wholegrain bread - also good stuffed into a baked potatoe for a light meal.