Beans à la Bud Spencer & Terence Hill

Ingredients for 4 servings:

• 3 can/n beans, white or
• kidney beans
• 3 can/n tomatoes, chunky
• 1 can of corn
• 400 g bacon (belly bacon), raw or smoked
• 4 m.-sized onion(s)
• 7 cloves garlic, peeled
• 3 tbsp olive oil
• 4 shots of port wine
• 3 tsp, leveled salt
• 3 tsp, leveled sugar

Instructions

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

almost original recipe, like from the movies

First, cut the bacon into large, bite-sized pieces. Meanwhile, heat the pan and melt the butter. Now add the bacon and fry until brisket browned. Meanwhile, peel the onions and chop them into large pieces (halve them, then halve and quarter them again). Peel the garlic cloves but don’t chop them; you’ll remove them later. Once the bacon is well browned, place it in a container and return the fat or butter to the pan. Now fry the onions until brisket browned. It can be a little darker in some spots; we need the roasted flavors. Add the garlic to the well-cooked onions, toss them a few times, and let it brown a little. Now add the 3 cans of chopped tomatoes, the 3 cans of beans, and the can of corn. Stir, season with salt, and add a little sugar (to reduce the acidity of the tomatoes). Stir again and put the lid on. Simmer over medium heat for an hour. Stir occasionally to prevent sticking to the bottom. After an hour, taste again to see if it needs a little more salt or sugar, and then add a generous splash of port wine (not too much, as the wine has a very intense flavor). Stir again, taste, and add a little more port wine if desired. Now add the bacon, a little olive oil, stir again, and put the lid back on. Simmer for another hour and then serve.