Baked beans with corn and peppers

Ingredients for 2 servings:

• 500 g white beans
• 2 tbsp olive oil
• 2 large bell peppers, red
• 1 can of corn, approx. 330 g
• 2 tbsp tomato paste
• 1 tbsp parsley, chopped
• 1 tbsp chives
• 1 tbsp dill tips
• 1 pinch(s) of salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

Place the beans in a sieve, rinse under running water, and let them drain. Wash the peppers, deseed them, and cut them into small pieces. Pour the olive oil into a pan and add the beans. Add the pepper pieces and corn kernels to the pan with the beans. Add the tomato paste, parsley, chives, and dill sprigs. Fry everything for about 5 minutes. Place the pan on the middle rack of a preheated oven (top/bottom heat) to 180°C and bake for about 20 minutes. Season with salt and pepper. Approx. 400 kcal per serving.