¼ lb. dried haricot beans
2 small potatoes
1 stick of celery
4 tomatoes
2 rashers of bacon
Olive oil
A small glass of red wine
2 carrots
A small turnip (I usually omit)
2 onions
Half a small cabbage
Garlic, herbs and seasonings
2 oz. cut macaroni or spaghetti
Put haricot beans to soak overnight. Next day prepare all the vegetables, and melt the sliced onion in the oil, adding 2 cloves of garlic, the bacon cut into pieces and plenty of thyme, marjoram, basil or whatever may be available; add the chopped tomatoes (having skinned them first), or a tablespoon of tomato purée; pour in the red wine, let it bubble a minute or two, then add the drained haricot beans; cover with 3 pints of hot water (or the ‘cider’ stock in which a piece of ham or bacon has been cooked) and bring to the boil. Add the celery, carrots and potato and simmer for 2 hours. Shortly before serving add the macaroni and shredded cabbage. Check the seasoning, stir in 2 tablespoons of grated Parmesan and serve more Parmesan separately.