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Tex-Mex pot

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Ingredients for 4 servings:

  • 3 tsp, heaped sugar
  • 2 m.-sized onion(s)
  • 250 g bacon
  • 750 g potatoes
  • pepper
  • 1 can of corn
  • 1 can kidney beans
  • 1 can tomatoes, chopped, 400 g
  • Worcestershire sauce

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 1 hour 15 minutes; Total time approx. 1 hour 35 minutes

simply

The recipe might sound a bit strange at first, but it tastes really delicious. Even my 15-month-old daughter loves it. Peel the potatoes, dice them, and boil them lightly. Then set them aside. Dice the bacon and onions and fry them in a pan with the sugar until the onions are translucent. Add the potatoes and season with pepper. Sauté for about 5 minutes. Then add the beans and corn. Add the tomatoes, season with Worcestershire sauce, and sauté for about 10 minutes. It’s ready to eat now, but I think dishes like this need at least another hour to marinate. So I let it simmer on low heat for a while.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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