Trim any fat from the bacon, then cut the rashers into dice. Put the bacon in a saucepan with the leek, carrots and cabbage. Pour 1/4 cup of water into the pan, season with salt and pepper, then cover and cook gently for 20 minutes.
When the vegetables are almost tender, add the kidney beans to the pan and heat through gently for 5 minutes. Toss in the snipped chives or chopped parsley.
As a variation, replace the cabbage with 400g tinned chopped tomatoes and 1 cup corn kernels. Season with ½ teaspoon each of ground cumin and coriander and a pinch of paprika.
* This would go well with a ham joint or pork spare ribs.
* For a vegetarian dish, omit the bacon and add 150g button mushrooms cooked gently in a knob of butter.