Red Bean Salad with Bacon

1. 1 Canned red beanspack 400 g ≈ $1.10 50 g
2. 2 Baconpack 200 g ≈ $2.91 30 g
3. 3 Onions≈ $1.60 per kg 11 g
4. 4 Tomatoes≈ $4.67 per kg 30 g
5. 5 Bell peppers≈ $6.00 per kg 19 g
6. 6 Ground black pepper 1 g
7. 7 Soy sauce 25 ml
8. 8 Dillpack 50 g ≈ $1.80 5 g
9. 9 Ground coriander 20 g
10. 10 Garlic≈ $10.00 per kg 5 g
11. 11 Salt 2 g

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

Method

1. Cook kidney beans from scratch or use canned¹, drained

2. Chop onion³, tomatoes⁴, and bell⁵ pepper into small cubes

3. Fry bacon² until crispy, then add onion³ and cook until translucent

4. Combine bacon² with beans and let cool

5. Stir in minced garlic¹⁰, fresh herbs, red pepper flakes, and soy sauce

6. Let the salad sit for a few minutes to meld flavors

In short

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