Fiery Western Pan
by Editorial Staff
Summary
| Prep Time | 35 mins |
| Total Time | 35 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 400 g potato (s)
- 1 onion (s)
- 1 can tomato (s) (pizza), approx. 240 g drained weight
- 350 g beans, reen, fresh or frozen
- 100 g kidney beans
- 50 g corn
- salt
- pepper
- Cayenne pepper
- Sambal Oelek
- 1 tablespoon balsamic vinegar
- 1 tablespoon herbs, frozen, e.g. 8-herb mixture
- Rapeseed oil
Print Recipe
Pin Recipe Instructions
- Peel the potatoes, cook them al dente and cut into cubes. Boil green beans for approx. 20 minutes or cook in the microwave (approx. 8 min / 800 W) with water until they are soft. Cut the onions into rings and fry in a non-stick pan. If necessary, use 1 teaspoon of vegetable oil. Then add the green beans, kidney beans and the corn, heat briefly and deglaze with the canned tomatoes. Season well with the herbs and spices. Finally add the potato cubes, stir everything well and season if necessary.
- A good 2 people can eat their fill with this dish.
- Variation options:
- Use a chilli pepper instead of sambal oelek.
- Instead of kidney beans, a bean mixture with red and white beans, chickpeas
- A serving of this pan prepared 288 kcal without oil - with 1 teaspoon of oil 333 kcal.
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