John Myers
Baked Beans with Bacon and Vegetables
The perfect baked beans with bacon and vegetables recipe with a picture and simple step-by-step instructions.
- 2 Poles Fresh celery
- 0,5 piece Cauliflower fresh
- 0,5 bunch Chopped parsley
- 1 piece Bay leaf
- 4 piece Fresh radishes
- 2 piece Diced carrots
- 1 piece Chopped onion
- 1 piece Garlic cloves chopped
- 200 g White jumbo beans
- 200 g Colorful giant beans
- 6 Discs Breakfast bacon
- 0,5 liter Vegetable broth
- 3 tablespoon Oil
- 3 tablespoon Salt and pepper
- 3 tablespoon Chilli from the mill
- 80 g Cheddar cheese
- Soak the beans for about 12 hours (preferably overnight), drain, place in a saucepan with the bay leaf, cover generously with water and bring to the boil. Skim off any foam that may develop, reduce the heat slightly and cook the beans very soft for about 1 1/2 hours. Only add salt at the end of the cooking time, otherwise the beans will become hard. Drain the beans and let them dry. In a saucepan with about 1/2 liter of vegetable stock, let the cauliflower, celery and carrots simmer for about 20 minutes. Preheat the oven to 180 ° C. Rinse, drain and heat the beans in 2 tablespoons of olive oil in a medium-sized pan. Cut the bacon into strips, sauté in the saucepan in 1 tablespoon of olive oil. Add the chopped garlic and parsley, the finely chopped onion and the finely sliced radishes to the bacon; stir regularly, put everything together with the beans in a large baking dish, season with pepper, salt and chilli and stir well. Sprinkle with the grated cheddar cheese and place in the oven for another 30 minutes. Serve warm and drizzled with a little olive oil if you like. The beans should be golden brown and coated in the sauce.
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