in Recipes

Mexican pan with tomatoes, corn, kidney beans

Spread the love

Ingredients for 4 servings:

  • 5 sausages (bockwurst)
  • 1 small can of kidney beans
  • 1 small can of corn
  • 2 packs of tomatoes, pureed
  • 2 bags of frozen vegetables mixed with corn, bell pepper strips, kidney beans, chili beans
  • curry powder
  • Paprika powder, sweet
  • Tabasco
  • Pepper, white
  • oregano
  • basil

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Knattertopf

Slice the frankfurters and sear them without (!) any fat in a non-stick pan. Then add the drained corn, rinsed kidney beans, and frozen vegetable mix and sauté for about 3 minutes. Stir occasionally. Now add the passata. Season with spices and bring to a boil briefly (careful, risk of splashing). Serve hot—the colder the pan, the spicier it will be. I recommend white bread as a side dish.

Facebook Comments

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.

Mild red lentil soup with fried sheep's cheese

Potato straws with sour cream and caviar