Beans with bacon

Ingredients for 4 servings:

• 1 pack of smoked belly, approx. 250 g
• 2 onions
• 3 garlic cloves
• 3 cans of kidney beans (400 g each)
• 500 g tomatoes, pureed
• some vinegar
• salt and pepper
• Paprika powder, sweet and hot
• oregano
• e.g. chili powder
• n. B. Cheese, grated

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 1 hour 15 minutes; Total time approx. 1 hour 30 minutes

Roughly dice the belly and fry vigorously in a pan until it has a nice color. Reduce the heat, add the onions and garlic, and sauté. Be careful not to burn them. Once the onions are ready, deglaze with a small splash of vinegar. This enhances the flavor and makes the dish even fruitier. If you don’t like it, leave it out. Just don’t use any essence! Add the drained beans and passata, and stir everything together. Season with pepper, salt, and add a little sweet paprika and oregano. If you like, add hot paprika and chili powder. Simmer over low heat with the lid closed for about 1 hour. Eventually the beans will begin to thicken. This will give you the desired consistency. Stir occasionally, including the bottom of the pan, to ensure nothing sticks. It’s even more delicious if you grate some cheese onto your portion and briefly microwave the dish until the cheese melts. These beans with bacon are exactly what they should be. You don’t need many ingredients or a lot of know-how, and that’s exactly what this recipe is all about. Whether you use pork belly, mettenden, or sucuc is up to you. And the cheese topping gives the whole thing a special kick.