Cannellini bean cassoulet

Ingredients

• 1 x 160g pack smoked bacon lardons
• 1 onion, finely sliced
• 3 x 400g tins cannellini beans
• 1 garlic clove, finely crushed
• 1/2 x 30g pack flat-leaf parsley, leaves roughly chopped

Instructions

1. 1

   Set a large dry saucepan over a medium-high heat, then add the bacon lardons and cook until they release their fat. When they start to caramelise slightly (about 3-5 minutes), stir in the onion, cover with a lid and cook over a medium heat for about 3-4 minutes or until the onions are soft and translucent.

2. 2

   Drain the beans in a colander set over a bowl, to reserve the liquid from the tin. Stir the garlic into the bacon and onion mixture, cook for 1 minute, then add the drained beans and enough of the reserved liquid to give a saucy coating consistency (about 200ml). Bring to a gentle simmer and season with a little salt and black pepper to taste. Cook for a few more minutes. Remove from the heat and cover to keep warm until ready to serve, if necessary.

3. 3

   Stir in the chopped parsley just before you serve.