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
Balsamic vinegar
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

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Stew with beans and bacon
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