Bean, minced meat and sour cream pan

Ingredients for 2 servings:

• 300 g minced beef
• 300 g bush beans
• 100 g corn (can)
• 1 small onion(s)
• 1 cup sour cream
• some chili flakes
• some salt and pepper
• 2 tbsp olive oil
• some herbs of Provence
• 300 g potatoes, waxy
• 1 g vegetable stock powder
• 1 tbsp oil for frying
• ½ tsp herbs de Provence
• 1 tbsp water, hot
• some salt and pepper
• some paprika powder, smoked if necessary
• 1 sprig(s) rosemary, fresh

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 55 minutes

also low carb or vegetarian possible

Preheat the oven to 200°C (top/bottom heat). Peel the potatoes, cut into small cubes, and place in a bowl. Cut the rosemary sprigs into small pieces. Mix the vegetable stock powder with the hot water and stir in the oil, herbs, and spices. Add the marinade to the potatoes, mix well, and let stand for about 10 to 15 minutes, stirring occasionally. Wash the beans and cut into pieces. Cook in salted water until tender. This takes about 15 minutes. Then drain in a colander. Meanwhile, place the potatoes on a baking sheet lined with parchment paper. Bake on the middle rack for at least 30 minutes, turning occasionally. Dice the onion and sauté in a pan with about 2 tablespoons of olive oil. Add the minced meat and cook slowly. Season with salt, pepper, paprika, Provençal herbs, and chili. Drain the corn well. Add the beans and corn and mix. Stir in the sour cream. Taste and adjust seasoning if necessary. When the potatoes are done, simply mix them in briefly and serve immediately. A little barbecue sauce is also delicious with it. Vegetarians can use soy or lupin granules or tofu instead of the ground meat. Info for low-carb eaters: The carbohydrate content of the baked potatoes is about 24 g per person, which is still low-carb. If you need to be really strict, simply leave out the potatoes. It tastes good without them, too.