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Minced meat pan with kidney beans and corn

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Ingredients for 6 servings:

  • 500 g minced meat, mixed
  • 1 small can of kidney beans
  • 1 small can of corn
  • 250 g tomatoes, pureed
  • e.g. ketchup
  • some thyme
  • pepper
  • Salt
  • 1 onion(s)
  • 250 g rice, raw
  • Water for the rice

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 25 minutes

Cook the rice as usual. Brown the ground beef and onions in a large pan. Drain the kidney beans, add them to the pan, and fry briefly. Add the corn. Deglaze with the passata. Season with salt, pepper, and a little thyme, if desired. Thicken slightly with ketchup, if desired. If the mixture is already thick enough, the strong tomato flavor can be reduced with a very small amount of sugar. However, this is unnecessary if you add a little ketchup. Now fold in the cooked rice. If you like, you can also add the bean juices.

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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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