INGREDIENTS

INSTRUCTIONS

Put the dried beans into a pan and cover with plenty of water.  Bring
to the boil, cover, remove from the heat and soak for two hours.  2 If
you're going to barbecue the fish, make sure you light it a good  40
minutes before cooking it. Cut the bacon into 5mm/ 1/4" dice, put  into
a pan and cook on a low heat until the fat begins to melt.  3 Raise the
heat a little and fry in its own fat until crisp and  golden. Add the
onion and sunflower oil if dry and cook for five  minutes until soft.
4 Drain the beans and add with the stock. Simmer gently for 25 minutes
until just tender and the stock is well reduced. Stand the sweetcorn
up on a chopping board and slice away all the kernels. Add the
sweetcorn to the beans and cream and simmer for five minutes.  5 If you
are going to grill the fish, preheat to high. Brush both  sides of the
haddock pieces with butter and season. Place skin-side  down on the
barbecue or skin-side up on a lightly oiled baking sheet  or the rack
of the grill pan and cook for 7-8 minutes.  6 Stir the chives into the
beans and season. Spoon the mix into four  warmed soup plates and top
with the haddock. Scatter over the chives  and serve.  Converted by
MC_Buster.  Recipe by: Rick Stein  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
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Calories: 365
Calories From Fat: 274
Total Fat: 30.5g
Cholesterol: 77.6mg
Sodium: 656.1mg
Potassium: 428.8mg
Carbohydrates: 6.4g
Fiber: 2.6g
Sugar: 1.6g
Protein: 16.8g