John Myers
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Kenya Beans with Bacon in Chestnut Sauce
The perfect kenya beans with bacon in chestnut sauce recipe with a picture and simple step-by-step instructions.
Kenya beans with bacon
- 250 g Kenya beans
- 1 packet Bacon
- 50 g Mountain cheese
- 2 Pc. Eggs
- Flour
- Breadcrumbs
- 50 g Butter
- 50 g Oil
- 2 Pc. Clove of garlic
- 1 Bd Thyme
- 2 Bd Rosemary
Chestnut sauce
- 250 g Pre-Cooked chestnuts
- 3 tbsp Butter
- 3 tbsp Sugar
- 100 ml Sugar brown
- 125 ml Cream
- Blanch the kenya beans in boiling and salted water for 6 minutes (simmer gently). Then pour through a sieve and quench with cold water, drain thoroughly and dry with kitchen paper. Wrap around 11 kenya beans tightly in the bacon slices and in a thin slice of mountain cheese each. Then cut left and right with the knife to the same length.
- Beat the eggs well and put them in a bowl, put the flour and breadcrumbs each in a bowl. First turn the Kenya beans with bacon in the flour, carefully knock off the excess flour, then pull it through the beaten egg, then turn in the breadcrumbs. Place breaded kenya bean packets in the hot oil and fry with the garlic and thyme. Fry until golden brown on all sides.
- Heat the butter with the brown sugar in a pan until it turns a light brownish color. Attention! It’s pretty quick. Turn the pre-cooked chestnuts evenly. Deglaze with a little water and fill up with the cream, simmer for about 10-15 minutes. Season with salt and pepper.
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