Summary

Ingredients

• 6 cans kidney beans, approx. 1.5kg drained weight
• 400 g pork belly, hot smoked, diced
• 400 g bacon, sliced
• 8 clove (s) garlic, pressed
• 12 chilli pepper (s), red, cut into rings
• 4 onion (s), diced
• 4 tablespoon sugar
• 250 ml mustard, medium hot
• 150 ml Worcestershire sauce
• 1 kg tomato (s), passed
• 1 liter beer your choice
• 3 tablespoon thyme
• salt and pepper

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Instructions

1. Drain the beans. Sauté the onions and garlic in oil. Then, except for the bacon, put all the ingredients in a saucepan and simmer for about 2 hours without the lid (stir occasionally) until the whole thing has thickened.
2. Now put the beans in casserole dishes that are as large as possible and not too deep and cover them completely with slices of bacon. The whole thing is then left in the oven at 170 degrees for about 30 minutes until the bacon is nice and dark and crispy.
3. Baguette bread and malt beer go well with it.
4. Tips:
5. If you don`t like it that spicy, you can remove the seeds from some of the chili peppers in advance. If it has become too spicy, you can defuse it with the tomato sauce.
6. If, on the other hand, it is not spicy enough, you can sharpen it with dried chillies from the mill.
7. You can easily store the beans in the refrigerator for 4-5 days or freeze them.