Warm Bean and Bacon Salad

1. 1 Baconpack 200 g ≈ $2.95 65 g
2. 2 Onions≈ $1.60 per kg 30 g
3. 3 Walnutspack 150 g ≈ $4.00 17 g
4. 4 Khmeli-suneli 2 g
5. 5 Vinegar 9% 6 ml
6. 6 Garlic≈ $10.00 per kg 5 g
7. 7 Canned red beanspack 400 g ≈ $1.10 150 g
8. 8 Ground black pepper 1 g

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

Method

1. Cut the bacon¹ and onion² into small pieces. Mince the garlic⁶.

2. Cook the bacon¹ in a dry skillet for 5 minutes until crispy, then add the onion² and cook for another 4 minutes until soft.

3. Toast the walnuts³ in the same skillet for 2 minutes, let cool, then roughly chop them.

4. Drain and rinse the beans, then add them to the skillet with the bacon¹ and garlic⁶. Warm through for 3–4 minutes.

5. Stir in the hmel-suneli spice blend, black pepper, and vinegar, mixing well. Warm for 1 more minute.

6. Serve the salad in a bowl, topped with the chopped walnuts³.