- 1 cup dried white beans (Haricot/Cannellini etc)
- 500g speck or thick cut bacon and last resort any bacon you have in the fridge!
- 1 medium onion, diced
- 4 cloves garlic, sliced
- 1 tin (400g) diced tomatoes
- 3 cups (750ml) chicken or bacon stock
Soak beans in cold water over night. They drain and bring to bioil and simmer a few minutes to give them a head start on the cooking.
Heat a large frypan over medium-high heat. Remove rind from speck/Bacon and cut into 2cm cubes. Cook for 5 minutes to brown on all sides.
Place browned speck/bacon in a slow cooker with beans, onion, garlic and tomatoes. Add stock to cover. Cook for 4-6 hours on high or 6-8 hours on low, adding more stock if it is drying out.but I find it generally doesn't.
Serve topped with chopped parsley if you like, on toast or even with an egg on top!