Recipes by Di Swann
1. Heat a dash of oil in a large saucepan. Add the bacon, onion, celery and garlic and cook over medium heat until the vegetables have softened.
2. Add the oregano, chicken stock, Wattie’s Tomato Passata and chopped vegetables to the saucepan. Bring to the boil, cover and simmer for 15 minutes.
3.Add the drained Wattie’s Red Kidney Beans and return to the boil. Simmer for a further 3 to 4 minutes or until the beans are hot. Stir in the parsley or basil and season to taste with salt and pepper.