Chopped bean salad

Name: Chopped bean salad
Cook time: 30 min
Total time: 30 min
Yield: 7
Ingredients: 2 can(s) (425 ml each; extraction weight: 255 g) Kidney beans; 1 can(s) (425 ml; separation weight: 250 g) white beans; 75 g black olives, without stone; 2 (750 g) Leek sticks (leek); 7-10 Tbsp Salt; 50 g Bacon, sliced; 500 g Pork sausage; 1 Garlic clove; 200 ml Vegetable broth (instant); 200 g Tomato Ketchup; 3 TABLESPOONS White wine vinegar; 4 TABLESPOONS Oil; 1 TEASPOON Rose peppers; 7-10 Tbsp Sugar; 7-10 Tbsp white pepper; 7-10 Tbsp Parsley

AUTHOR
Isreal Robertson

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 7

2 can(s) (425 ml each; extraction weight: 255 g) Kidney beans
1 can(s) (425 ml; separation weight: 250 g) white beans
75 g black olives, without stone
2 (750 g) Leek sticks (leek)
7-10 Tbsp Salt
50 g Bacon, sliced
500 g Pork sausage
1 Garlic clove
200 ml Vegetable broth (instant)
200 g Tomato Ketchup
3 TABLESPOONS White wine vinegar
4 TABLESPOONS Oil
1 TEASPOON Rose peppers
7-10 Tbsp Sugar
7-10 Tbsp white pepper
7-10 Tbsp Parsley

Directions

1
Rinse and drain the beans. Drain the olives. Clean and wash the leek and cut into fine rings. Blanch leek in boiling salted water for about 2 minutes. Pour off, rinse with cold water, drain.
2
Cut the bacon in half crosswise once. Leave it crispy in a hot pan without fat. Drain on kitchen paper. Fry the ground pork in large pieces in hot bacon fat, turning several times for 4-5 minutes. Peel garlic, chop finely, add and fry briefly. Add stock and let it cool down. Mix ketchup with vinegar, oil and paprika. Season to taste with salt, sugar and pepper. Mix sauce with ground pork, bacon, leek, beans and olives.
3
Add stock and let it cool down. Mix ketchup with vinegar, oil and paprika. Season to taste with salt, sugar and pepper. Mix sauce with ground pork, bacon, leek, beans and olives. Season salad again. Serve garnished with parsley
4
With 8 people: