Baked Beans With Bacon And Tomatoes

• 2 tbsp olive oil
• 4 slices bacon, chopped
• 2 stalks celery, finely chopped
• 2 None carrots, finely chopped
• 1 None onion, finely chopped
• 2 cloves garlic, minced
• 1 None bay leaf
• 1 None cinnamon stick
• 2 (13.5 oz) cans cherry tomatoes
• 1 cup red wine
• 2 tbsp molasses
• 2 (13.5 oz) cans lima beans, drained, rinsed
• None None fresh parsley, chopped, to garnish
• None None toasted sourdough bread, to serve

1. Heat oil over high heat. Saute bacon, celery, carrots, onion, garlic, bay leaf and cinnamon for 4-5 mins, until golden and tender. Add tomatoes, wine and molasses. Bring to a boil, reduce heat and simmer for 10-15 mins, until thickened.
2. Add beans and simmer for 2 mins, until heated. Sprinkle with parsley and serve with sourdough bread.

olive oil, bacon, stalks celery, carrots, onion, garlic, bay leaf, cinnamon stick, cherry tomatoes, red wine, molasses, lima beans, fresh parsley, bread

Taken from recipes-plus.com/api/v2.0/recipes/23343 (may not work)