1 bag of either cannelloni or borlotti beans soaked overnight and rinsed
1 large brown onion diced
6 ripe tomatoes
1 teaspoon minced garlic
1 nadine potato diced
1 cup of chicken stock
flat leaf parsley chopped finely to garnish
1 tablespoon olive oil
Salt & pepper, to taste
Heat a frying pan and add the olive oil. Sauté the onions and garlic until transparent, add the potatoes and tomatoes and simmer until tender. Stir through the beans and pour the mixture into a baking tray. Cover with foil and bake for appox. 45 minutes to an hour or until beans are tender. Season to taste and sprinkle with the chopped parsley. Serve with eggs and bacon – yum!
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