Beans – veal – pan

Ingredients for 3 servings:

• 600 g veal, lean and tender
• 100 g bacon (back bacon)
• 500 g potatoes, small
• 3 cloves garlic
• 1 can kidney beans, drained weight 255 g
• 1 can of corn, drained weight 140g
• 2 tbsp tomato puree
• some oil
• salt and pepper
• Cayenne pepper
• 250 ml meat broth

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

Boil the potatoes with their skins on, peel, and quarter them. Cut the meat and bacon into strips, peel and chop the garlic. Brown the meat strips in hot oil in a pan, add the chopped garlic, and season with salt, pepper, and cayenne pepper. Reduce the heat to medium, add the bacon strips to the pan, and cook until translucent. Stir in the corn and drained beans, deglaze with 2 tablespoons each of meat broth and tomato puree, and simmer for 5 minutes. Add the potato quarters, pour in the remaining broth, and let stand for 15 minutes. Season to taste with salt and pepper.