Looking to get creative in the kitchen today?
4 garlic cloves, thinly sliced1 x 400g can of chopped tomatoesFreshly ground black pepper1. Place the dried beans in a large bowl and cover them with water. Add the salt, give the beans a stir and allow them to soak for 10–12 hours or overnight.
2. Drain the beans and place them in a large pan. Cover with more water and set the pan over a hot fire. Bring the liquid to a simmer and cook until the beans are tender – about 45 minutes should do it.4. Add the extra-virgin olive oil and, when it’s hot, add the bacon lardons and fry them until they take on a bit of colour and begin to render some of their fat. Now, add the celery, onion and garlic. Stir well and continue to cook for five to 10 minutes more.
5. Stir in the canned tomatoes, sugar and red wine vinegar. Add the drained beans and about 500 millilitres of water, so the bacon and beans are covered. Tuck in the piece of smoked bacon and add the bay leaves. Put a lid on the pan and let it cook gently for two hours. 6. When it’s had its time simmering and the beans are meltingly tender, lay the sausages down on the grill over a medium-high heat. Cook them, turning regularly, until they are dark and caramelised, then add them to the stew. If they seem a bit too big, just cut them in half. Continue to cook the stew gently for 15–20 minutes, until the sausages are cooked through, then take it off the fire and let it rest and cool for at least 10–15 minutes before serving.
Outside: Recipes For A Wilder Way Of Eating by Gill Meller is published by Quadrille, priced £30. Photography by Andrew Montgomery.
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