Stew with beans and bacon
Ingredients (for 4 people):
A cup of red lentils
250 grams of organic bacon
3 stalks of celery in half-cm slices
1 small winter carrot in small pieces
2 large onions chopped
1 can of kidney beans
1 can of peeled tomatoes
1 teaspoon dried thyme
250 ml broth
Salt of your choice
Preparation of the stew with beans and bacon
1 Drain the kidney beans. Peel the garlic cloves and crush them.
2 Bake the bacon until it is crispy and drain the bacon.
3 Discard the excess fat and fry the onions. Add celery and carrot and cook for 10 minutes.
4 Then add the broth, the peeled tomatoes, the kidney beans and the lentils.
5 Bring to the boil while stirring and cook for 3 minutes.
6 Season with pepper and some balsamic vinegar. Put the whole in the Eco Stove and an hour later the dish is ready