Chilli and Bacon Beans
Chilli and Bacon Beans



  • 1 tbsp olive oil
  • ½ onion, chopped
  • 1 garlic clove, chopped
  • ½ red chilli, deseeded and chopped
  • 2 tbsp tomato ketchup
  • 400g can of cannellini beans, drained
  • 1 slice quality ciabatta, drizzled with olive oil
  • 4 rashers of streaky bacon
  • Heat the oil in a saucepan. Add the chilli, onion, and garlic, and fry lightly for 3 minutes. Add the ketchup and the beans, and cook all together for a few more minutes.
  • In a griddle pan, toast the ciabatta and griddle the bacon. You want the bacon nice and crispy, and the bread toasted golden brown. Once done, serve with the bread on a plate, slathered with the beans, and topped with the crispy bacon. Heaven!
  • You can also skip the bacon completely and replace with thinly shaved ricotta or parmesan!
15 mins
1 serving
This recipe pairs perfectly with the Monterra Nero d'Avola 2017 from Fleurieu Peninsula, Australia.

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