Serving suggestion: Serve with baguette and crisp green salad with tomato, cucumber, lemon vinaigrette.
1 540ml can Cullen’s organic navy neans
1 bay leaf
2 tablespoons olive oil
2 medium onion, chopped
2 stalks celery, chopped
2 carrots, peeled and chopped
4 cloves garlic, chopped
1 tablespoon fresh thyme
1 bay leaf
8 slices bacon, chopped
1/2 head medium cabbage, thinly sliced
850mL can diced tomatoes
2L vegetable stock
Salt and pepper to taste
Fresh Italian parsley, chopped, to finish
Cook Cullen's Foods organic Navy Beans with 1 clove crushed garlic, 1 bay leaf until 3/4 done.
Strain beans and discard cooking liquid.
Fry bacon in large pot.
Add onion and fry until translucent.
Add celery and carrots until they begin to brown slightly.
Add salt and pepper.
Add garlic, bay leaf and thyme until fragrant.
Add cabbage and sauté until slightly wilted.
Add tomatoes and stir until combined.
Add vegetable stock and Cullen's Foods organic Navy Beans. Bring to a boil.
Reduce heat and simmer for 1 hr. Test and continue cooking until beans are thoroughly cooked.
Add chopped parsley before serving. Adjust salt and pepper.