Bean and leek salad with ground pork

Name: Bean and leek salad with ground pork
Cook time: 1 h
Total time: 1 h
Yield: 7
Ingredients: 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)

AUTHOR
Kate Willis

DIFFICULTY
easy

RATING

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