Summary

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

1. Finely dice the bacon. Cook in a large pot over medium heat until the fat renders, about 5 minutes. Dice the onions and add to the pot, stirring often until translucent, about 5 minutes.
2. Add the minced meat to the pot and cook over medium heat for about 5 minutes, breaking it up with a spoon, until browned. Reduce heat to low and simmer for 5 minutes.
3. Clean and break the fresh beans or drain the canned beans. Dissolve roughly 1-2 vegetable stock cubes in hot water. Add the beans, broth, minced garlic, roughly 1 teaspoon of rubbed sage, roughly 1 teaspoon of rubbed savory, and salt to taste to the pot. Cover and simmer gently over medium-low heat for 30 minutes.
4. While the beans are simmering, wash and core the bell peppers, remove the white pith, and cut into thin strips. Score the tomatoes with an X on the bottom, place them in boiling water for 1 minute, then transfer to cold water and peel off the skin. Cut the tomatoes in half, remove the core, and dice.
5. Add the peppers and tomatoes to the pot. If the mixture looks too thick, add a little water. Stir in the paprika powder. Simmer uncovered over medium-low heat for 15-20 minutes until the vegetables are tender.