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Potato and chili pan with beans, corn and peppers

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Ingredients for 2 servings:

  • 300 g potatoes, waxy
  • 3 tbsp sesame oil
  • 200 g kidney beans
  • 200 g corn
  • 2 spring onions, cut into rings
  • 1 red bell pepper(s), cut into pieces
  • 1 yellow bell pepper(s), cut into pieces
  • Salt
  • some chili, fresh or dried
  • ¼ liter tomato juice
  • some Tabasco

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

Peel and wash the potatoes, pat dry, and slice thinly. Heat the oil in a large pan and fry the potatoes, turning frequently. Meanwhile, drain the beans and corn, trim and chop the bell peppers, and add everything to the potatoes. Fry for another 5 minutes. Add the spring onion. Season with salt and chili and deglaze with tomato juice. Finally, season again with salt and Tabasco. If you don’t want to give up meat, you can use smoked pork, diced ham, or some ground beef.

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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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