in Recipes

Colorful with potatoes

updated

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Ingredients for 3 servings:

  • 750 g potatoes
  • 1 can kidney beans
  • 1 can of corn
  • 1 bell pepper
  • 150 g green beans, frozen
  • 3 tbsp tomato paste
  • ½ onion(s)
  • salt and pepper
  • Paprika powder
  • Cayenne pepper
  • possibly chili powder
  • Oil for frying

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 40 minutes

Peel the potatoes and cut into bite-sized pieces, finely chop the onions. Heat a pan with oil, sauté the onions until translucent. Add the potatoes and about 400 ml of water, mix with the tomato paste, and cook for about 15 minutes. Add more water if necessary; the mixture should reach a creamy consistency. Meanwhile, chop the bell peppers. Then add the broad beans and bell peppers to the pan and cook for another 5 minutes. Finally, add the corn and kidney beans and cook for another 10 minutes. Season to taste with salt, pepper, paprika, and possibly chili or cayenne pepper.

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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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