A variation on the ever-popular French bean. This can be used as a side dish or even as a first course, or as an addition to pasta.
Put the bacon and stock into a pan, bring to the boil and simmer bacon for 20 minutes, then add the beans, tomatoes arid black pepper. Taste for salt as it should not be necessary to add any unless the bacon is very mild. Bring back to the boil and simmer over a low heat until the beans are cooked. Strain the beans, bacon and tomatoes into a serving dish. The beans may lose a bit of colour but their flavour will be enhanced. Sprinkle with parsley and serve.
© 1998 Jennifer Paterson and Clarissa Dickson Wright estate. All rights reserved.