Red Bean Salad with Bacon

1. 1 Canned red beanspack 400 g ≈ 0,80 € 80 g
2. 2 Baconpack 200 g ≈ 2,38 € 30 g
3. 3 Onions≈ 1,37 € per kg 15 g
4. 4 Tomatoes≈ 3,93 € per kg 40 g
5. 5 Bell peppers≈ 4,92 € per kg 30 g
6. 6 Ground black pepper 1 g
7. 7 Soy sauce 8 ml
8. 8 Dillpack 50 g ≈ 1,09 € 5 g
9. 9 Ground coriander 1 g
10. 10 Garlic≈ 9,50 € per kg 3 g
11. 11 Salt 1 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Drain the beans from the can, rinse with cold water, and pat dry.

2. Cut the bacon² into strips and fry in a dry skillet for 5–6 minutes until crispy, then transfer to a paper towel.

3. Chop the onion³ into small cubes and sauté in the bacon² fat for 3 minutes until translucent, then cool.

4. Dice the tomatoes⁴ and bell⁵ pepper, finely chop the dill⁸, and press the garlic¹⁰.

5. Mix the beans, vegetables, onion³, garlic¹⁰, and dill⁸, then add soy sauce, coriander, black pepper, and salt.

6. Top with the bacon², let sit for 10 minutes, and toss before serving.

In short

• In the planner this dish is cooked for two days: reheat on day two.