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Italian Mixed Beans with Bacon

1 tb Oil
1 Onion; chopped
100 g Celery; sliced (4 oz)
100 g Leeks; sliced (4 oz)
100 g Smoked back bacon; chopped (4 oz)
1/2 ts Schwartz Garlic Granules
2 ts Schwartz Italian Seasoning
2 440 g; (15 oz) tins mixed beans, drained and washed
1 400 gram tin cherry tomatoes; or chopped tomatoes (14 oz)
1 Vegetable stock cube
100 g Wholemeal breadcrumbs; (4 oz)

Pre-heat the oven to 180C, 350F, Gas Mark 4. Heat the oil in a large saucepan and fry the vegetables, bacon and Garlic Granules until softened. Stir in the Italian Seasoning, beans, tomatoes and stock cube. Heat until the stock cube has dissolved. Transfer to an ovenproof casserole dish, sprinkle the breadcrumbs on top and bake for 45 minutes.

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