Summary

Ingredients

• 3 cans beans, white or
• Kidney beans
• 3 cans tomato (s), chunky
• 1 can corn
• 400 g bacon (pork belly), raw or smoked
• 4 medium onion (s)
• 7 cloves garlic, peeled
• 3 tablespoon olive oil
• 4 shots port wine
• 3 teaspoons, leveled salt
• 3 teaspoons, leveled sugar

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Instructions

1. First you cut the bacon into coarse, bite-sized pieces. In the meantime, the pan is heated up and the butter melts. Now add the bacon and fry it well, meanwhile peel the onions and cut into large pieces (halve and then halve and quarter again), peel the garlic cloves and do not cut them, they will be removed again later.
2. Now that the bacon is well seared, put it in a container and put the fat or butter back into the pan. Now fry the onions well, they can be a little darker in some places, we need the roasted aromas. The garlic is then added to the well-seared onions, swirled a few times and let it get a little color.
3. Now add the 3 cans of chopped tomatoes, plus the 3 cans of beans and the can of corn, stir, season with salt and add a little sugar (because of the acidity of the tomatoes), stir again and put the lid on.
4. Simmer the whole thing over a medium heat for an hour. Stir every now and then so that nothing sticks to the bottom.
5. After the lesson, you can taste again whether you need a little salt or sugar and then add a good shot of port wine (not too much, the wine has a very intense taste of its own).
6. Stir again, season to taste and add a little more port wine if you like. Now the bacon is added, a little olive oil in, stir again and put the lid on again. This can now simmer again for an hour and can then be served.