Bean-mince-sour Cream Pan

Summary

Prep Time	20 mins
Cook Time	35 mins
Total Time	55 mins
Course	Main Course
Cuisine	European
Servings (Default: 2)

Ingredients

For the potatoes:

Instructions

Preheat the oven to 200 ° C top / bottom heat.
Peel the potatoes, cut into small cubes and place in a bowl.
Cut the rosemary needles into small pieces. Mix the vegetable stock powder with the hot water and stir together with the oil, herbs and spices. Add the marinade to the potatoes, mix well and let stand for about 10 to 15 minutes, stirring occasionally.
Wash the beans and cut them into pieces. Cook in salted water until tender. This takes about 15 minutes. Then drain in a sieve.
In the meantime, place the potatoes on a baking sheet with parchment paper. Bake on the middle rack for at least 30 minutes, turning every now and then.
Dice the onion and sauté in about 2 tablespoons of olive oil in a pan. Add the minced meat and let it fry slowly. Season with salt, pepper, paprika, Provence herbs and chilli. Drain the corn well. Add the beans and corn and mix in. Add the sour cream. Season to taste and, if necessary, add seasoning.
When the potatoes are ready, mix in briefly and serve immediately.
A bit of barbeque sauce also tastes good with it.
Instead of minced meat, vegetarians can e.g., Use soy or lupine granules or tofu.
Info for low carbers: The carbohydrates in baked potatoes amount to around 24 g per person, which is still low carb. Those who have to / want to be very strict can simply leave out the potatoes. Tastes good even without it.

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