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A ragout of bacon & beans


  • Heat the oil in a large heavy-bottomed pot and gently saute the celery, onion, chillies, garlic and bacon until softish. Add the tomatoes with ½ cup stock, the balsamic, sugar and seasonings. Mix well, turn the heat down and rapidly simmer for about 15 mins until thick and fragrant. Taste for seasoning.
  • Add the cannelini and kidney beans with the parsley to the pot. Mix well and simmer to heat through, adding more stock if needed. Then add the spinach and toss to wilt the leaves.
  • To serve, place the toast on individual plates and top with plenty of the ragout.


  • 1 tbsp olive oil
  • 1 large celery stalk, diced
  • 1 medium-large onion, chopped
  • 2 small red chillies, seeded & chopped
  • 2 garlic cloves, crushed
  • 125 gm piece of bacon, cubed
  • 2 cans diced tomatoes
  • 1 punnet cherry tomatoes, halved
  • ½-¾ cup chicken stock
  • a good splash of balsamic vinegar
  • a good pinch of sugar
  • sea salt & freshly ground pepper
  • 1 can cannelini beans, drained, rinsed & drained again
  • 1 can kidney beans, drained, rinsed & drained again
  • 2 tbsp chopped fresh parsley
  • a good handful of baby spinach leaves
  • 4 thick slices country-style bread, toasted or grilled

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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  • More handy conversions
    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm