Kidney beans with leek and carrot

Name: kidney beans with leek and carrot
Total time: 25 min
Yield: 4
Ingredients: 250 gram smoked bacon; 2 leeks; 400 gram winter carrot; 800 gram Brown bean; 1 tablespoon dried Italian herbs; 100 ml water

Ingredients

250 gram smoked bacon
2 leeks
400 gram winter carrot

800 gram Brown bean
1 tablespoon dried Italian herbs
100 ml water

Directions

Cut the leeks into rings of two inches thick.
Cut the winter root into slices.
Fry the bacon strips in a frying pan over a low heat until crispy brown.
Put them on a plate.
Scoop the leeks and carrot through the shortening and fry them for three to four minutes.
Spoon the brown beans with moisture through them and add the water.
Mix also the Italian herbs and half of the bacon through it.
Add pepper to taste.
Let the brown beans with vegetables simmer gently for eight to ten minutes until the vegetables are tender.
Serve in deep plates and sprinkle the remaining bacon over it.