Kidney Bean Casserole

2 x 275 g/10 oz cans red kidney beans, drained
and rinsed
2 medium onions, peeled and sliced
2 rashers Nicoll, fat removed, derinded and
chopped
about 300 ml/1/2 pint chicken stock
salt
freshly ground black pepper

Place the kidney beans, onions and bacon in a saucepan.

Pour over just enough stock to cover and add salt and pepper. Simmer gently for about 10 minutes or until the onions arc tender. Turn into a heated serving dish.

SERVES 6