Italian Baked Beans And Bacon

225 g/8 oz haricot beans, soaked overnight its
600 ml/1 pint water
t tablespoon polyunsaturated vegetable oil
100 g/4 oz lean bacon, derinded and diced
1 onion, peeled and chopped
1 clove garlic, peeled and crushed
1 tablespoon chopped fresh or 11/2 teaspoons
dried sage
2 tablespoons chopped parsley
1 tablespoon lemon juice
1 tablespoon grated lemon rind
1 bay leaf
salt
freshly ground black pepper
I tablespoon tomato puree

Put the beans and soaking water into a saucepan, bring to the boil and boil for 10 minutes.

Heat the oil in a saucepan and cook the bacon, onion and garlic for 5 minutes or until lightly browned. Add the beans with their liquid and all the remaining ingredients. Bring to the boil. Transfer the mixture to a casserole, cover and bake in a preheated moderate oven (180 °C/350 °F, Gas Mark 4) for 2 to 3 hours or until the beans arc tender and most of the liquid has been absorbed.

Alternatively, cook on top of the cooker in a covered saucepan until the beans are tender. Serve hot, garnished with sage or parsley, if wished. SERVES 4 to 6