Mexican bean stew
DIFFICULTY
easy
easy
RATING
COOK TIME
75 mins
75 mins
TOTAL TIME
75 mins
75 mins
Ingredients
Servings:
4
- 500 g Beef goulash
- 3 Onions
- 2 Garlic cloves
- 2 TABLESPOONS Oil
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 1 TABLESPOON Flour
- 1 can(s) (850 ml) peeled tomatoes
- 1-2 Chillies
- 2 green peppers
- 1 jar(s) (425 ml; separation weight: 255 g) Kidney Beans
- 1 jar(s) (425 ml; separation weight: 285 g) Vegetable corn
Directions
- 1
Wash the meat and dab dry. Peel and chop onions and garlic. Fry them both in hot oil while turning them. Season with salt and pepper. Dust with flour. Cut the tomatoes smaller while still in the tin.
- 2
Deglaze the meat with 1/2 litre water and the tomatoes. Stew for about 1 hour. In the meantime, carve the chilli lengthwise, remove seeds and cut into rings. Clean, wash and dice the peppers and add them to the meat after 40 minutes.
- 3
Rinse and drain the beans and corn. Add 10 minutes before the end of cooking time. Season again and serve.
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