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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> UK >> UK

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Soak the beans in cold water for 8 hours or overnight. Then cook according to pack instructions (I leave the lid off the pan, and add a tsp of baking soda to combat the gas producing side effects of beans. It works very well). Remember to boil well for 10 minutes before simmering, or you may get a tummy upset! | 2. Heat a large pan and add the bacon if using (if not using, make sure you use something else to lift the beans - more salt, a bit of chili, worcester sauce or whatever. These can also be added to the bacon version for still more flavour). Fry for 1 minute. | 3. Add the onion, celery (I use celery salt) and garlic, and continue to fry for 4-5 minutes until the bacon is cooked and the onion has started to soften. | 4. Stir in the chopped tomatoes, black treacle and tomato puree. Bring to a simmer, then stir in the cooked beans. Return to the boil and simmer for about 10 minutes (or put into crockpot on low to be ready and waiting later). | 5. Stir in the chopped parsley then spoon over toast, into jacket potato, or whatever. | 6. Freezes well. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
pinto bean	250			-	-	-	-
back bacon	200		unsmoked	-	-	-	-
onion	1		chopped	28.0	6.537999999999999	0.77	0.07
garlic clove	1		crushed	-	-	-	-
black treacle	2	tablespoons		-	-	-	-
tomato	800		chopped	32167.916	6951.8441	1572.6537	357.4213
tomato puree	2	tablespoons		11.875	2.8062	0.5156	0.0656
parsley			chopped	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.