Bean and leek salad with minced meat

Ingredients for 6 servings:

• 2 garlic cloves
• 5 slices of breakfast bacon
• 500 g minced meat
• 4 tbsp oil
• 2 cans of kidney beans (425 ml each)
• 1 can white beans (425 ml)
• 750 g leek
• 200 g tomato ketchup
• 3 tbsp vinegar
• 1 tsp broth
• 75 g olives, black
• salt and pepper
• Sugar
• some cayenne pepper
• some parsley for garnishing

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

30-minute kitchen

Peel and finely chop the garlic. Halve the bacon slices, fry until crispy, and remove. Fry the minced meat in coarse flakes in the bacon fat with a little oil for about 5 minutes. Sauté the garlic. Season the minced meat, remove, and let cool. Pour the beans into a sieve, rinse, and drain. Trim and wash the leek, then cut it into fine rings. Add 2 tablespoons of oil to the frying fat and sauté the leek for 2-3 minutes. Remove. Stir 200 ml water, ketchup, and vinegar into the frying fat and bring to a boil. Season with stock, cayenne pepper, salt, pepper, and sugar. Let cool briefly. Mix with the bacon, minced meat, leek, beans, and olives. Garnish with parsley.