Soak beans in water for one night. Drain. Place beans in a large saucepan with enough fresh water and bring to a boil, making about a good hour until beans are almost tender. Drain off liquid, but reserve. Add tomatoes, bacon and spices (without salt!) as well as 250 ml of the cooking liquid and cook in an open pot for another 30 to 45 minutes. The beans should not swim in too much sauce. However, if too much boils away, add more liquid.
This recipe can be easily multiplied and is a flavorful addition to short-roasted dishes.
Our tip: Use bacon with a subtle smoky note!
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