Clean leek, rinse and cut into rings. Rinse cooled kidney beans and drain well. Cut bacon first into slices, then into tender strips.
Fry bacon in a saucepan until crisp. Add leek and sauté briefly. Add kidney beans and baked beans including liquid to the saucepan and heat.
Stir hot water into the bean pot. Bring to a boil and stir in the clear soup. Cover and simmer on low heat for 10 to 15 minutes.
In the meantime, rinse and chop the parsley. Season the bean stew with sugar, salt, tomato ketchup and cayenne pepper. Sprinkle with parsley before serving.
Egg white : 25 grams
Our tip: Use a bacon with a strong flavor – so you give this dish a special touch!
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