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Potato casserole with beans

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Ingredients for 2 servings:

  • 8 potatoes, small to medium-sized
  • 1 can kidney beans
  • ½ bell pepper(s), red
  • ½ can tomatoes, pureed (250 ml)
  • 1 clove(s) garlic
  • 1 tsp sea salt, coarse
  • 100 g Emmental cheese, grated
  • Paprika powder, hot
  • curry powder
  • cumin
  • Sunflower oil

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 5 minutes

simple and vegetarian

Wash the potatoes with their skins on and then slice them thinly. Place them in a baking dish, toss with a little oil (sunflower oil), season with salt, and mix with the crushed garlic. Place in a preheated oven at 200°C for about 15 minutes. Add the sliced ​​bell peppers, beans, tomatoes, and seasonings to taste. Return to the oven for another 15 minutes. Sprinkle with cheese and bake until the end of the cooking time. 40 minutes in the oven should be sufficient.

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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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Potato casserole with beans