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2 tins kidney beans
1 tomato
1/2 onion
10 tablespoons ketchup
some mustard powder
1 teaspoon brown sugar
1 teaspoon apple vinegar
200 g bacon
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Line a small casserolle with half of the bacon rashers.
Wash beans and mix with thinly sliced tomato, finely chopped onion, ketchup, mustard, sugar and apple vinegar; now spread the mixture onto the bacon rashes in the casserolle and cover with the remaining bacon. Preheat the oven and bake at 180° C for about one hour.