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Chopping Pan with Corn and Red Beans

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Chopping Pan with Corn and Red Beans

The perfect chopping pan with corn and red beans recipe with a picture and simple step-by-step instructions.

  • 2 piece Corn on the cob fresh
  • Salt
  • 1 Can Canned kidney beans
  • 1 bunch Spring onions fresh
  • 2 tbsp Oil
  • 500 g Minced meat
  • Pepper from the grinder
  • 1 Can Chopped tomatoes
  • 300 ml Vegetable broth
  1. Remove the leaves from the corn. Wash the corn and cut into 1cm thick slices. Cook the corn in boiling salted water for about 20 minutes.
  2. Drain the beans. Clean and wash the spring onions and cut into rings. Heat the oil in a large pan and fry the minced meat for 5-6 minutes, stirring occasionally. Season with salt and pepper.
  3. Drain the corn. Add the tomatoes, stock, beans, corn and spring onions to the minced meat, except for something to sprinkle. Simmer for about 10 minutes, stirring occasionally. Season to taste with salt and pepper. Serve sprinkled with the remaining spring onions.
Dinner
European
chopping pan with corn and red beans

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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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