Cowboy-style bean casserole

Ingredients for 4 servings:

• 400 g potatoes
• 2 can/n beans (baked beans), 420 g each
• 100 ml water
• 2 onions
• 3 garlic cloves
• 3 tbsp oil
• 1 can of corn, drained weight 140 g
• 1 package of tomato pieces or 200 g fresh
• Salt and pepper, freshly ground
• chili powder
• 125 g bacon, halved

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

with baked white beans – for guests

Peel and wash the potatoes and cut into thin slices. Mix the potato slices with the beans and water. Peel the onions and garlic and cut into small cubes. Heat the cooking oil in a pan and sauté the onions and garlic. Drain the sweetcorn. If using fresh tomatoes, cut them into larger pieces. Stir the onions, garlic and tomato pieces with the sweetcorn into the potato and bean mixture. Season with salt, pepper and chili. Pour the mixture into a deep casserole dish. Top/bottom heat: about 200°C (preheated, lower third) Fan: about 180°C (not preheated) Gas mark 3-4 (not preheated, lower third) Cooking time: about 60 minutes After about 40 minutes of cooking time, distribute the bacon slices over the casserole and cook for another 20 minutes. Instead of the baked beans, you can also use white beans in tomato sauce from a jar.