Mexican potato and bean pan

Name: Mexican potato and bean pan
Cook time: 40 min
Total time: 40 min
Yield: 1
Ingredients: 200 g Potatoes; 1 small stick of leek (leek); 1 can(s) (212 ml) Corn with kidney beans; 1 small onion; 2 discs (10 g each) streaky smoked bacon; 1-2 TEASPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp freshly ground white pepper; 1/4 collar Parsley; 1 small red chili pepper; 7-10 Tbsp Sweet peppers; 1 pinch Sugar; 7-10 Tbsp Schmand

AUTHOR
Janie Gentry

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 1

200 g Potatoes
1 small stick of leek (leek)
1 can(s) (212 ml) Corn with kidney beans
1 small onion
2 discs (10 g each) streaky smoked bacon
1-2 TEASPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp freshly ground white pepper
1/4 collar Parsley
1 small red chili pepper
7-10 Tbsp Sweet peppers
1 pinch Sugar
7-10 Tbsp Schmand

Directions

1
Peel, wash and halve or slice the potatoes. Clean, wash and cut leek into rings. Pour corn with kidney beans into a sieve and drain. Peel and chop onion. Drain bacon in a pan without fat, remove from the pan, put aside.
2
Pour oil into the pan, heat up and fry potatoes in it, turning several times. Then fry for about 20 minutes at medium heat. Season with salt and pepper. After 5 minutes of frying time add leek and onions. After 15 minutes of frying time add corn with kidney beans. In the meantime wash parsley, dab dry and chop finely. Cut the chilli lengthwise, remove the seeds. Wash the pod and cut into fine rings. Season potato pan with salt, pepper, paprika and sugar.
3
In the meantime wash parsley, dab dry and chop finely. Cut the chilli lengthwise, remove the seeds. Wash the pod and cut into fine rings. Season potato pan with salt, pepper, paprika and sugar. Serve as desired with a dash of sour cream, sprinkled with parsley and chilli. Arrange the rendered bacon on top