Minced Meat – Bean Pot
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 100 g bacon, streaky
- 2 tablespoons oil
- 2 medium onion (s)
- 400 g minced meat, pork or
- Minced meat, half and half
- 500 g beans, (princess beans)
- 2 cloves garlic)
- 250 g tomato (s)
- 2 bell peppers, red or yellow
- 0.5 teaspoon ½ paprika powder, edesweet
- some sage, (rubbed)
- Savory, (rubbed)
- Vegetable stock cubes or powder
- water
Print Recipe
Pin Recipe Instructions
- Finely dice the bacon and let it translate in hot oil. Dice the onions, add to the bacon and sweat until translucent. Add the minced meat and fry a little. Let simmer a little over a low flame.
- Clean the beans, break them and add to the minced meat with the hot broth, savory, garlic and salt. For canned beans, drain the broth and add to the mince. Let simmer gently for 30 minutes.
- In the meantime, wash and core the peppers, remove the white skins and cut into fine strips. Score the tomatoes and briefly put them in boiling water. Peel off the skin, cut in half, core and dice. Add the peppers and tomatoes to the minced meat. If necessary, add a little water. Add the spices. Let the bean pot cook for another 15-20 minutes.
- Farmhouse bread and beer go well with this.
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