Bean vegetables with schnitzel

Name: Bean vegetables with schnitzel
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 750 g waxy potatoes; 7-10 Tbsp Spice mix Mexican style; 1 Onion; 2 Garlic cloves; 3 TABLESPOONS + 1 tsp oil; 1 can(s) (425 ml) Kidney beans; 1 can(s) (425 ml) large white beans; 1 can(s) (850 ml) Tomatoes; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Chilli powder; 7-10 Tbsp dried marjoram; 4 Pork cutlet (approx. 150 g each); 7-10 Tbsp Marjoram

AUTHOR
Bill Macdonald

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

750 g waxy potatoes
7-10 Tbsp Spice mix Mexican style
1 Onion
2 Garlic cloves
3 TABLESPOONS + 1 tsp oil
1 can(s) (425 ml) Kidney beans
1 can(s) (425 ml) large white beans
1 can(s) (850 ml) Tomatoes
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Chilli powder
7-10 Tbsp dried marjoram
4 Pork cutlet (approx. 150 g each)
7-10 Tbsp Marjoram

Directions

1
Peel and wash the potatoes, cut them into slices and put them into a bowl. Sprinkle with 1 tablespoon of oil and sprinkle with seasoning mixture. Mix and place on a baking tray. Bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 25 minutes.
2
Turn after half the baking time. Peel and chop onion and garlic. Heat 1 teaspoon of oil in a frying pan and sauté the garlic and onion. Drain beans, rinse and drain.
3
Add beans and tomatoes to the onions, bring to the boil and simmer for about 10 minutes. Season to taste with salt, pepper, chilli and marjoram. Heat 2 tablespoons of oil in another pan and fry the escalopes in it on each side for about 3 minutes.
4
Season with salt and pepper. Arrange everything on plates and serve garnished with marjoram.