Fiery cutting bean pan

AUTHOR
Kerry Mosley
DIFFICULTY
easy
RATING
3 1
COOK TIME
30 mins
TOTAL TIME
30 mins

Ingredients

Servings: 4
  • 500 g Cutting beans
  • 1 Carrot
  • 2 Onions
  • 200 g Basmati Rice
  • 7-10 Tbsp Salt
  • 1 TABLESPOON Oil
  • 400 g Pork sausage
  • 1 TABLESPOON Tomato paste
  • 2 TABLESPOONS Apricot Jam
  • 200 ml Vegetable broth (instant)
  • 1 TABLESPOON Sesame seed
  • 2-3 TEASPOONS Sambal Oelek
  • 7-10 Tbsp dried coriander
  • 7-10 Tbsp Coriander

Directions

  1. 1

    Wash and clean the beans and cut them into diagonal pieces. Peel, wash and finely dice the carrot. Peel onions and cut into strips. Prepare rice in boiling salted water according to package instructions.

  2. 2

    Heat the oil in a frying pan. Brown the ground pork in it in pieces. Add onions, beans and carrot and fry. Add tomato paste, jam and stock, stir and braise for 8-10 minutes at medium heat.

  3. 3

    Roast sesame seeds in a pan without fat, remove. Season the bean-mett pan with Sambal Oelek and coriander, sprinkle with sesame seeds and garnish with coriander. Serve with the rice.

Nutrition Facts

KCAL
580 kcal
CARBS
56 g
FATS
27 g
PROTEINS
31 g