Beans, Bacon, Chard & Tomato Stew

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.