Method

Prepare the Potatoes:

Fill a medium saucepan with water, add 1 beef stock cube, and bring to a boil.

Wash 500g of waxy potatoes and cut them into wedges. There's no need to peel them.

Cook the potato chunks in the boiling water until al dente.

Prepare the Vegetables:

Meanwhile, wash 400g of savoy cabbage and cut it into chunks.

Peel and chop 1 onion.

Wash 2 leeks and cut them into fine rings.

Cook the Vegetables:

Heat a knob of butter in a frying pan and sauté the onion for 2 minutes.

Add the leeks and savoy cabbage, cooking for around 10 minutes and stirring frequently.

Add Tomato Purée and Simmer:

Briefly fry 140g of tomato purée, then add 300ml of water and 1 beef stock cube.

Put a lid on the pan and simmer for half an hour.

Add Beans and Potatoes:

Rinse the pinto beans in a colander, then add them to the pan along with the cooked potatoes.

Prepare the Bacon:

Spread 2 tablespoons of mustard over 4 rashers of streaky bacon, ensuring they're completely coated.

Fry the bacon slices until crispy in a large frying pan or griddle pan.

Finish the Casserole:

Let the brown bean casserole simmer until the liquid has evaporated and all the ingredients are fully cooked.

Season with a pinch of nutmeg, salt, and pepper.

Serve the brown bean casserole topped with the crispy bacon rashers and enjoy!

Netherlands