Serves 4

75g (3oz) dried black turtle beans (or blackeyed beans)
75g (3oz) borlotti beans or kidney beans
75g (3oz) cannellini beans or haricot beans or 2 x 400g tins of cooked beans, drained
8 rashers smoked bacon (about 300g/11oz), sliced into lardons
2 tbsp olive oil
4 cloves of garlic, peeled and chopped
2 x 400g tins of chopped tomatoes or 800g (1lb 12oz) fresh tomatoes
1.2 litres (2 pints) chicken stock
225g (8oz) cabbage (preferably green, such as Savoy), thinly sliced
300g (11oz) smoked sausage, sliced into 5mm ( 1/4in) thick pieces
2 tsp chopped fresh thyme
1 tbsp chopped fresh parsley
Salt and freshly ground black pepper

1 If using dried beans, soak them in cold water for 5-6 hours or overnight, then drain, cover with fresh cold water and simmer for 35-40 minutes until they are cooked through.

2 Saute the bacon in 2 tablespoons of olive oil in a flameproof casserole on a medium. . . high heat for a few minutes until golden. Add the garlic and cook for a few seconds, then add the tomatoes and the stock and simmer for 10 minutes.

3 Add the cooked, drained beans, then add the cabbage and sliced sausage and cook for a further 4 minutes. Add the chopped herbs, taste and correct the seasoning.