Corn and beans pan
DIFFICULTY
easy
easy
RATING
COOK TIME
20 mins
20 mins
TOTAL TIME
20 mins
20 mins
Ingredients
Servings:
4
- 150 g streaky smoked bacon
- 2 Onions
- 4 Tomatoes
- 2 can(s) (425 ml each; separation weight: 285 g) Vegetable corn
- 1 TABLESPOON Oil
- 1 can(s) (850 ml) white beans in tomato sauce
- 1 TABLESPOON clear broth (instant)
- 7-10 Tbsp Salt
- 7-10 Tbsp white pepper
- 7-10 Tbsp Sweet peppers
- 1 collar Parsley
Directions
- 1
Cut the bacon into strips. Peel and chop onions. Carve tomatoes crosswise, blanch with boiling water and peel the skin. Dice the tomatoes. Drain the corn.
- 2
Heat the oil in a pan and fry the bacon until crispy. Add the onions and sauté. Add tomatoes, corn and beans to the pan. Heat everything while stirring occasionally. Season with stock, salt, pepper and paprika.
- 3
Wash and chop the parsley and sprinkle over the pan. White bread tastes good with it.
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