2 tblspns olive oil
1 small onion, finely chopped
2 rashers bacon
420g tin cannellini beans
2 large Flavorite tomatoes, vine ripened
6 large fresh basil leaves
a few drops tabasco sauce
Lightly toasted bread to serve
2 poached eggs, optional
Warm the oil in a medium saucepan. Add the onion, stir well then leave to cook over a high heat for about five minutes, stirring occasionaly.
Meanwhile snip the bacon into strips and cook in a frypan until the fat is golden and crisp.
Open and drain the neans then add them to the frying pan with the tomatoes. Stir well and cook for another few minutes until the tomatoes have softened.
Shred the basil and add to the pan with salt, a generous grounding of black pepper and a few drops of tabasco sauce.
Spoon on to plates and top each with the bacon and, if you wish, a poached egg. Serve with lightly toasted bread on the side.