#capon fat
On a rainy and chill Spring day, a steaming bowl of these fragrant Courgette and Tomato Beans makes a hearty and comforting lunch.
Ingredients (serves 1):
- 1 heaped tablespoon duck fat, Goose FatorCapon Fat
- ½ onion
- ½ small red or orange bell pepper
- a small courgette, rinsed
- 1 large garlic clove, minced
- ½ teaspoon dried thyme
- ½ teaspoon dried basil
- ½ can white navy beans
- 1Whole Peeled Tomato + 1/3 cup of its juice
- salt and freshly cracked black pepper, to taste
- 1 teaspoon Hot Pepper Sauce
- ½ cup water
- 4 cherry tomatoes
- 2 teaspoons caster sugar
In a medium, deep, nonstick skillet, melt Capon Fat over medium-high heat.
Peel and finely chop onion. Seed and chop bell pepper. Add chopped onionandbell pepper to the skillet, and cook, a couple of minutes.
Dicecourgette, and stir into the skillet. Cook, a couple of minutes more. Add minced garlic,dried thymeand dried basil, and cook, 1 minute.
Drainwhite beans and rinse them under cold water. Drain them once more, thoroughly, and stir into the skillet. Fry, 3 minutes.
Roughly chop Whole Peeled Tomato, and stir into the skillet, along with its juice. Season, to taste, with saltandblack pepper. Stir in Hot Pepper Sauce. Then, stir in water, and bring to the boil.
Halvecherry tomatoes.
Once boiling, reduce heat to medium-low, stir in cherry tomatoes, and simmer, 5 minutes or so. Stir in caster sugar until completely dissolved.
ServeCourgette and Tomato Beans hot, with a slice or two of toastedWholemeal Loaf.
