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Beans with bacon and baked potatoes

Fragrant baked potatoes with rosemary and beans with bacon.
How to cook Beans with bacon and baked potatoes
Step 1

Peel potatoes, cut into medium pieces. Sprinkle with rosemary leaves, salt, pepper, drizzle with olive oil. Put in the oven (200 g) for 30-40 minutes.
Step 2

Heat a little oil in a saucepan, put thinly sliced bacon, fry until browned. Add coarsely chopped tomatoes, beans. Cook with the lid open until the liquid has evaporated. Season, splash vinegar.
Step 3

Serve potatoes with beans and sour cream. Enjoy your meal!
Beans with bacon and baked potatoes - FAQ About Ingredients, Baking Time and Storage
Yes, canned beans work well! Just rinse and drain them before adding to the saucepan to reduce excess sodium and improve texture.
Skip the bacon and use smoked paprika or liquid smoke for a similar depth of flavor. You can also add mushrooms for a meaty texture.
Store beans and potatoes separately in airtight containers in the fridge for up to 3 days. Reheat in the oven or microwave for best results.
The beans freeze well for up to 2 months, but potatoes may become grainy. Thaw and reheat gently on the stovetop or microwave.
Greek yogurt, crème fraîche, or a dairy-free alternative like coconut yogurt work as tasty substitutes.
Add red pepper flakes, diced jalapeños, or a dash of hot sauce to the beans while cooking for extra heat.
Absolutely! Sweet potatoes add a nice sweetness and pair well with the smoky bacon. Adjust baking time as needed.
A simple green salad, crusty bread, or steamed greens like kale or spinach complement the flavors nicely.
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