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Mexican pasta stew

updated

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Ingredients for 4 servings:

  • 350 g pasta
  • 1 small can of kidney beans
  • 1 red bell pepper(s)
  • 1 bell pepper(s), yellow
  • 500 g minced meat, mixed
  • ½ tube(s) tomato paste
  • e.g. vegetable broth
  • salt and pepper
  • Sour cream, as needed

Instructions

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

with minced meat, peppers and red beans

First, season the minced meat with salt and pepper and fry it in a pan. Meanwhile, dice the bell peppers and fry them briefly. Drain the water from the red beans and transfer everything to a large pot. Add the pasta, tomato paste, and vegetable stock, making sure everything is well covered. Cover and cook until the pasta is al dente. Finally, season again with salt and pepper. If desired, garnish with sour cream.

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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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