Bean and leek salad with ground pork

AUTHOR
Kate Willis
DIFFICULTY
easy
RATING
3 5
COOK TIME
60 mins
TOTAL TIME
60 mins

Ingredients

Servings: 7
  • 2 can(s) (à 425 ml) Kidney beans
  • 1 can(s) (425 ml) white beans
  • 750 g Leeks (leek)
  • 1-2 Garlic cloves
  • 5 discs Bacon
  • 500 g Pork sausage
  • 4 TABLESPOONS Oil
  • 7-10 Tbsp Pepper
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Sugar
  • 175-200 g Tomato Ketchup
  • 3 TABLESPOONS Vinegar
  • 1 TEASPOON Broth
  • 7-10 Tbsp Cayenne pepper
  • 75 g black olives (without stone)

Directions

  1. 1

    Rinse and drain the beans. Clean the leek, wash well and cut into fine rings. Peel garlic and chop finely

  2. 2

    Cut the bacon in half, fry until crispy and remove. Fry the ground pork in coarse flakes in the bacon fat with 2 tbsp. oil for about 5 minutes. Steam garlic, season and take out. Let cool down

  3. 3

    Add 2 tablespoons of oil to the frying fat and sauté the leek for 2-3 minutes, remove. Stir 200 ml water, ketchup and vinegar into the frying fat, bring to the boil. Season with stock, cayenne pepper, salt, pepper and sugar. Leave to cool. Mix with ground pork, bacon, leek, beans and olives. Season to taste. Leave to stand for at least 2 hours

  4. 4

    Drink: cold beer

Nutrition Facts

KCAL
420 kcal
CARBS
23 g
FATS
26 g
PROTEINS
21 g