Serves 2

Prep time Overnight + 1hr 20


1.5 cups dried cannellini or butter beans, soaked overnight 
¼ tsp bicarbonate of soda 
1 bay leaf 
1 small onion, finely chopped
4 rashers of Fior Di Vita Streaky Bacon, chopped
1 cup fresh tomato sauce (or passata)
2 tbsp Worcestershire sauce 
1 tbsp fine Dijon or English mustard
2 tbsp cider vinegar
Salt and pepper
4 slices of sourdough, toasted 

Shavings of Gruyere for an extra indulgence 


Turn the oven on to 190 Celsius. Heat a tbsp of olive oil in an oven proof cast iron dish, add the onion and bacon. Once crispy, add the tomato sauce, Worcestershire sauce, mustard, vinegar and seasoning. Let that thicken for a few minutes, before adding the beans to the pot. Place in the oven for 15-20 minutes. 
Pour over toasted bread and cover in shavings of your favourite cheese. 

Recipe and photography by Julia Ripard for Served Issue 21
Featuring Fior Di Vita Streaky Bacon imported by Quality Foods