- 10 inch stainless steel pan on medium heat.
- Brown bacon for 10-15 mins.
- Drain all but 2-3 tbsps of rendered fat.
- Cook garlic and ginger for 2-3 mins.
- Toast berbere for 1 min.
- Degrease pan with sake.
- Reduce until alcohol is boiled off.
- Add beans, vingegar, and 1 cup of water.
- Reduce until slightly viscous.
- Mash mixture lightly.
- Incorporate cooked spaghetti.
- Mix on heat until consistency is right.
Ingredients
- 454g spaghetti
- 500g bacon
- 3 tbsp ginger
- 3 tbsp garlic
- 3 tbsp berbere
- 1/2 cup sake
- 19 oz mixed beans
- 3 tbsp wine vinegar
- chopped parsley for garnish (optional)