John Myers
Baked Tomato and Bean Pot
The perfect baked tomato and bean pot recipe with a picture and simple step-by-step instructions.
- 200 g White beans, dried
- 2 Bay leaves
- 100 g Streaky bacon, finely diced
- 0,5 pole Leek, finely chopped
- 2 Carrots, finely diced
- 100 g Celeriac, finely diced
- 2 Garlic cloves, finely chopped
- 1 tbsp Powdered sugar
- 500 ml Sieved tomatos
- 300 ml Vegetable stock
- 2 Branches Rosemary
- 4 Berlin geezer
- 200 g Mountain cheese, grated
- Espelette pepper
- Black pepper from the mill
- Salt
- Oil
- Soak the beans overnight in enough cold water, then drain and rinse well and then bring to the boil with enough water and 2 bay leaves and then simmer for about 1 hour at low temperature. Then drain and remove the bay leaves.
- Heat a little oil in a saucepan and leave out the streaky bacon, then add the leek, carrots, celery, garlic and powdered sugar and roast vigorously while turning. Then add the tomatoes and the vegetable stock and bring to the boil once and season with salt, pepper and Espelette pepper and then add the beans and rosemary and let everything simmer for about 1 hour with the saucepan closed and low temperature.
- Cut the crackers diagonally into slices and fry them vigorously on both sides in a pan in a little oil. Now divide the bean and tomato saucepan into four fireproof portion forms, spread the sausage slices on top and then sprinkle with the grated cheese and bake in the oven preheated to 200 degrees for about 15-20 minutes.
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