in Recipes

Texan potato and vegetable stir-fry

updated

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Ingredients for 3 servings:

  • 12 potatoes
  • 1 can kidney beans
  • 1 can of corn
  • 4 large tomatoes
  • ½ onion(s)
  • 1 cup sour cream or yogurt
  • 1 point tomato(s), pureed
  • Gouda, grated

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

vegetarian, easy, quick

Boil the potatoes in water for 15-20 minutes. Then peel them. Dice the onion and tomatoes, and drain the kidney beans and corn. Heat a little oil in a pan, fry the onions, reduce the heat, and then gradually add the kidney beans and corn. Add the tomatoes. Now add the tomato puree and sour cream. Finally, add the potatoes and let them simmer for a few more minutes. Done. For cheese lovers: sprinkle some cheese on the dish and it will taste heavenly.

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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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