Mexican bean pan

Ingredients for 4 servings:

• 1 class can/n kidney beans (425 ml)
• 1 small can of corn (425 ml)
• 1 bell pepper(s), red
• 1 bell pepper(s), green
• 1 m.-sized onion(s)
• 1 tbsp oil
• ½ bottle of sauce (tomato chili sauce, e.g. Salsa Texicana)
• 1 tsp vegetable broth, instant
• 150 g crème fraîche
• some cayenne pepper
• Salt
• possibly parsley
• Pepper, white
• ⅛ liter of water

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Briefly rinse the kidney beans in cold water in a sieve and drain. Add the corn and drain as well. Trim, wash, and chop the bell peppers. Peel and finely dice the onions. Heat the oil in a pan and fry the bell peppers and onions over medium heat for about 5 minutes, turning frequently. Add the kidney beans and corn and fry. Deglaze with 1/8 l water and the tomato-chili sauce and bring to a boil. Season with stock, salt, and pepper. Garnish the bean dish with a dollop of crème fraîche and parsley, if desired. Sprinkle with cayenne pepper and serve. Serve with the remaining crème fraîche on the side. Serve with rice.