Mexican Bean Casserole

Summary

Ingredients

• 2 chicken breast fillet (s)
• 1 clove garlic
• 2 chilli pepper (s), red
• 1 bunch parsley, smooth
• 0.5 ½ lemon (n)
• 1 teaspoon thyme (fresh if available)
• 1 teaspoon paprika powder, noble sweet
• 400 g kidney beans
• 150 g cherry tomato (s)
• 3 slices toast
• 1 onion (s)
• 100 g bacon, smoked
• Oil, for frying and later for the baking dish
• 150 g beans, reen (fresh or frozen)
• chicken broth
• salt and pepper
• 250 g cheese, rated

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Instructions

1. Rinse chicken fillets, pat dry, and dice them. Rinse red chillies and clean them, then cut lengthways and into strips.
2. Dice the garlic clove and squeeze juice from the lemon half. Mix garlic, parsley, half of the chilli strips, thyme, and paprika powder together.
3. Rub the diced chicken with the marinade mixture. Refrigerate and marinate for 30 minutes.
4. Rinse kidney beans. Wash cherry tomatoes and cut them in half. Dice the toast slices, smoked bacon, and onion.
5. Preheat oven to 200°C (392°F).
6. Heat oil in a large pot over medium-high heat. Fry bacon, onions, and remaining chilli strips for about 5-7 minutes until bacon is crispy.
7. Add green beans, cherry tomatoes, and chicken broth to the pot; season with salt and pepper. Simmer for 10 minutes.
8. Remove from heat. Stir in kidney beans, diced toast, 100g cheese, and marinated chicken.
9. Pour mixture into an oiled casserole dish. Sprinkle remaining cheese (150g) on top.
10. Bake on middle rack at 200°C (392°F) for 30-35 minutes until chicken reaches 74°C (165°F) internal temperature.