John Myers
Fiery Kidney Bean Pot
The perfect fiery kidney bean pot recipe with a picture and simple step-by-step instructions.
- 600 g Minced meat half and half
- 2 tbsp Oil
- 4 Onions approx. 300 g
- 2 Garlic cloves
- 3 Bell peppers 500 g (red, yellow and green)
- 1 Can Tomato paste (70 g)
- 1 Can Corn (285 drained weight)
- 1 Can Red kidney beans (255 g drained weight)
- 400 ml Vegetable broth (2 teaspoons instant)
- 1 tsp Small bottle of Thai chili sauce 200 ml
- 1 tsp Salt
- 0,5 tsp Pepper
- 1 tsp Sweet paprika
- 1 tsp Rose paprika hot
- 0,5 tsp Chilli flakes
- 1 tsp Sambal oelek
- 6 Twister rolls with ham
- Peel and dice the onions. Peel and finely dice the garlic cloves. Clean and wash the peppers and cut into diamonds. Open the corn and kidney bean can and drain. Fry the minced meat in a large, high pan with oil (2 tbsp) until crumbly. Add the onion and garlic cubes and sauté / stir-fry briefly. Add the peppers, tomato paste, corn and kidney beans and stir-fry / stir-fry. Pour in the vegetable stock, stir in the Thai chili sauce and season with salt (1 teaspoon), pepper (½ teaspoon), sweet paprika (1 teaspoon), hot rose paprika (1 teaspoon), chilli flakes (½ teaspoon) and sambal oelek (1 teaspoon) and let everything boil / simmer with the lid closed for about 15 minutes. Serve the fiery kidney bean pot with twister rolls or baguette or rolls or flatbread.
Facebook Comments