Looking for a delicious high protein and high fiber meal. This is it! Great for breakfast, lunch or dinner.
You can make ahead of time and reheat.
Prep Time: 10 mins
Cook Time: 6 hours
1 tbsp olive oil
1 medium onion, finely chopped
2 cloves garlic, chopped
500g shortcut organic bacon, sliced
2 x 400g cans cannellini beans, drained, rinsed
1 tbsp apple cider vinegar
2 tbsp tomato paste
2 x 400g can diced tomatoes
2 tbsp raw honey
1 tsp dried thyme
1 tsp dried rosemary
2 tsp ground paprika
2 dried bay leaves
Salt and pepper, to season
2 tablespoons chopped parsley, to serve
1. Heat oil in a large deep frying pan over medium heat. Add onion and garlic. Cook, stirring for 5 minutes or until softened and lightly browned.
2. Stir in bacon. Cook for 1 minute or until warm. Stir in beans, vinegar, tomato paste, tomatoes, honey and herbs. Season to taste.
3. Transfer mixture to a preheated 5-litre capacity slow cooker with ½ cup water. Cook on low for 6 hours. Season to taste.
4. Sprinkle with parsley to serve.
Serve with toasted sourdough bread. This would make a great breakfast served with eggs or avocado, or even lunch or dinner with a side green salad or steamed greens. Take out bacon for a vegan/vegetarian-friendly version.
By Tracey Monk