Mexican Bean Pan
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 15 mins |
| Total Time | 35 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 600 g pork fillet (s)
- 4 tablespoon olive oil
- 1 chilli pepper (s), red
- 2 cans beans (chili beans)
- 3 tablespoon chilli sauce, hot
- 2 medium onion (s)
- 2 cloves garlic
- 4 tablespoon tomato ketchup
- 200 ml vegetable stock
- 0.5 ½ bunch parsley, smooth, finely chopped
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Cut the pork fillet into approx. 1 cm thick slices, season with salt and pepper. Then fry vigorously in 3 tablespoons of oil. Remove the meat from the pan and cover with aluminum foil.
- Halve the chillies lengthways, core and finely dice. Peel the garlic and chop in to fine slithers. Peel and finely dice 1 - 2 onions. Now sweat everything in the frying fat and 1 tablespoon of oil. Add the chilli beans with the liquid, the chilli sauce, the ketchup and the broth and season with salt.
- Add the meat and simmer for 8-10 minutes. Finally sprinkle with parsley. We always eat fresh baguette with it.
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