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Mexican-style bean terrine

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Ingredients for 1 servings:

  • 200 g Vienna sausages
  • 125 g rice
  • 140 g corn (corn-bean mix), from the can
  • 2 tbsp tomato paste
  • 1 tsp salt
  • 1 pinch of cayenne pepper
  • ½ tsp paprika powder
  • ½ tsp vegetable broth, granulated
  • Sugar

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes

The recipe is enough for 12 small jars or 2 large jars.

Slice the sausages. Cook the rice according to the package instructions and mix with the corn and bean mix and tomato paste. Stir in the salt, cayenne pepper, vegetable broth, paprika, and a little sugar to the corn mixture. Divide the sausages and corn mixture among the sealable, heat-resistant jars. To serve, fill the filled jars with boiling water and seal. Let stand for 5 minutes, stir well, and serve. Tasty even without water.

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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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