Mexican Bean Casserole
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
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
Print Recipe
Pin Recipe Instructions
- Rinse the fillets, pat dry and dice. Rinse and clean the chillies, cut lengthways and cut into strips. Dice the garlic, squeeze the lemon juice. Mix the garlic, parsley, half of the chillies, thyme and paprika. Rub fillets with it. Marinate for 30 minutes.
- Rinse kidney beans. Wash tomatoes and cut in half. Dice the toast. Dice the bacon and onions. Preheat the electric stove to 200 ° C.
- In the meantime, fry the bacon, onions and remaining chillies in the hot oil. Add green beans, tomatoes and broth; salt and pepper. Steam for 10 minutes. Take the pot off the stove. Mix in the kidney beans, bread, 100 g cheese and fillets. Fill into the oiled casserole dish, sprinkle with the rest of the cheese and cook on the middle rack at 200 ° C for about 30-35 minutes.
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