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Beans, Bacon, Chard & Tomato Stew


A slow-cooked stew to enjoy for dinner, with crusty bread and a glass of red wine…

Beans, Bacon, Chard & Tomato Stew Recipe

Serves 4-6

Tom recommends starting to cook this nourishing slow-cooked stew after lunch to enjoy for dinner, with crusty bread and a glass of red wine.


  • 250g haricot beans, soaked overnight
  • 250g fresh ripe tomatoes, roughly diced
  • 100g smoked bacon, diced
  • 6 celery stalks, diced
  • 3 medium onions, diced
  • 6 garlic cloves, minced
  • 500ml chicken stock
  • 2 bay leaves
  • 2 springs of rosemary
  • 2 sprigs of thyme
  • ½ tsp smoked paprika
  • 400g chard or spring greens, roughly chopped
  • Extra Virgin olive oil
  • Salt to taste


  1. Preheat oven to to 165°C (325F), Gas Mark 3,
  2. In a heavy bottomed pan, add a good glug of olive oil. On a medium heat, add the smoked bacon, onions and garlic and let sweat until beginning to gently caramelise.
  3. Add the celery and keep cooking until softened. add the bay leaf, thyme, rosemary and paprika. Keep cooking for a further 10 mins.
  4. Add the fresh tomatoes, and let cook for 30 mins until the tomatoes are fully broken down. Season to taste at this stage.
  5. Add the haricot beans and chicken stock, and bring to a gentle simmer on the stove.
  6. Move the pan to the oven with the lid off and bake for 2 hours until thick and unctuous with a nice crust. Taste again and season accordingly. Add the chard to the dish, stir through, and return to the oven for 10 mins.
  7. Remove from the oven and allow to mellow for an hour and then remove the bay leaves and springs of thyme and rosemary.

Add a good glug of olive oil all over before serving with some crusty bread.

Further Information

Tom Adams is a favourite chef, farmer and hotelier with a field to fork philosophy. He launched Pitt Cue in London before moving to Cornwall in 2016 to open Coombeshead Farm in 2016 with its restaurant, bakery, kitchen garden, fire-pit, wood-oven, chicken coop, bee hives, meadows & woodlands.

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