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Cheap dinner - Bacon and Beans Cobbler
MaggieBaking
Posts: 964 Forumite
Apologies mods, I'm sure this needs to go into a big thread somewhere but I can't find one... It is a cheap dinner but it's not 50p cheap, it's quite healthy but it's not quick as it takes just over an hour from start to finish.
Bacon and Beans Cobbler
BBC GoodFood Cookbook - The Collection
Serves 4
Ingredients:
9 rashers streaky bacon, chopped into 3 pieces
1 large onion, chopped
1 tbsp olive oil
4 sticks celery, thickly sliced
400g chopped tomatoes
150ml chicken stock
400g butter beans
For the cobbler topping (scones in texture, dumplings in taste):
85g butter
225g self-raising flour
2tsp dried mixed herbs
175ml milk
3 rashers streaky bacon, cut into little pieces
In a large saucepan (or a hob-oven casserole dish) fry the onion in the olive oil for 2-3 minutes.
Add the 9 rashers of bacon and fry for a further 5-6 minutes.
Add the celery and cook for another 3-4 minutes.
Add the tomatoes and stock and bring to the boil.
Cover, and turn the heat down to a simmer for 20 minutes.
In the meantime make the cobber topping: Rub together the butter and flour till well mixed. Stir in the herbs, a pinch of salt, and the milk.
When the 20 minutes are up, preheat the oven to 180c.
Add the tin of butter beans to the tomato mix and season. Mix together.
Transfer to an oven proof dish (if you need to) and spoon the cobbler topping all over the top.
Sprinkle with the bits of bacon. Cook for 25-30 minutes until golden.
Very filling and quite good for you
Bacon and Beans Cobbler
BBC GoodFood Cookbook - The Collection
Serves 4
Ingredients:
9 rashers streaky bacon, chopped into 3 pieces
1 large onion, chopped
1 tbsp olive oil
4 sticks celery, thickly sliced
400g chopped tomatoes
150ml chicken stock
400g butter beans
For the cobbler topping (scones in texture, dumplings in taste):
85g butter
225g self-raising flour
2tsp dried mixed herbs
175ml milk
3 rashers streaky bacon, cut into little pieces
In a large saucepan (or a hob-oven casserole dish) fry the onion in the olive oil for 2-3 minutes.
Add the 9 rashers of bacon and fry for a further 5-6 minutes.
Add the celery and cook for another 3-4 minutes.
Add the tomatoes and stock and bring to the boil.
Cover, and turn the heat down to a simmer for 20 minutes.
In the meantime make the cobber topping: Rub together the butter and flour till well mixed. Stir in the herbs, a pinch of salt, and the milk.
When the 20 minutes are up, preheat the oven to 180c.
Add the tin of butter beans to the tomato mix and season. Mix together.
Transfer to an oven proof dish (if you need to) and spoon the cobbler topping all over the top.
Sprinkle with the bits of bacon. Cook for 25-30 minutes until golden.
Very filling and quite good for you
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