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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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