Baked Beans Stew

Benton Mccarty
very easy
3.7 18
Two cans of white beans in tomato sauce are the basis for this hearty filling soup. Refined in no time with fresh vegetables and crispy fried bacon
20 mins
20 mins


Servings: 4
  • 1 Onion
  • 150 g green beans
  • 2 Peppers (e.g. red and yellow)
  • 4 TABLESPOONS Oil (possibly 2 tablespoons of olive oil)
  • 2 can(s) (425 ml each) baked beans
  • 6 Disc/s Breakfast bacon (Bacon)
  • 3 Tomatoes
  • 1 collar Chives
  • 1 Garlic clove
  • 7-10 Tbsp salt and pepper
  • 100 g Schmand
  • 8 Disc/s Crisp bread (e.g. "Light & Cross")
  • 7-10 Tbsp Kitchen paper


  1. 1

    For the stew, peel and chop the onion. Clean and wash the green beans and cut them into pieces of about 2 cm length. Clean, wash and finely dice the peppers.

  2. 2

    Heat 2 tablespoons of oil in a saucepan. Fry the onion until transparent. Add paprika and beans and steam for about 2 minutes. 1 1⁄2 Stir in a cup (375 ml) of water and baked beans. Bring to the boil, cover and simmer for about 10 minutes.

  3. 3

    In the meantime, fry the bacon in a pan on both sides until crispy. Drain on kitchen paper.

  4. 4

    For the crostini, wash and finely dice the tomatoes. Wash the chives and cut into small rolls. Peel garlic and chop finely. Mix the tomatoes, garlic, 2 tablespoons of olive oil and half the chives. Season to taste with salt and pepper.

  5. 5

    Season soup with salt and pepper. Crumble the bacon roughly. Serve the soup with sour cream, bacon and the rest chives. Spread the tomato mixture on the crispbread and serve with it.

Nutrition Facts

450 kcal
38 g
25 g
15 g