Kidney beans and corn casserole

Ingredients

Delicious kidney beans and corn casserole ready in less than 20 minutes.

• 1 onion
• 1 green bell pepper
• 1 clove of garlic
• 1 can of kidney beans
• 1 small can of corn
• 1 can of diced tomatoes
• 200 grams of cheese
• fresh or dried parsley
• 300 grams of minced beef
• 2 tablespoons of olive oil
• 200 grams of crème fraîche
• salt and pepper

Kitchen equipment needed

• Chefs knife
• Cutting board
• Sauce pan
• Wooden spoon

Preparation of the dish — 5 minutes

Start with dicing the onion and green bell pepper. You can also simply slice the green bell pepper if you like. Mince the clove of garlic and set aside. Open up and drain liquids from cans of kidney beans, corn and diced tomatoes. That’s all we have to do for now!

Cooking the kidney beans and corn dish — 15 minutes

Put a sauce pan on medium high fire and then add the olive oil. When the oil is hot, add the minced garlic and diced onions. Saute for about two minutes then add in the minced beef. When the beef changes color to a nice brown tint, add in the kidney beans. Mix the kidney beans along with the beef, onions and garlic.

Add tomato sauce and corn into the pan. Give it a good stir and add the (diced) green bell pepper. If you’d like, add the creme fraiche for a richer flavor. Add in parsley and season with pepper and salt. Stir the mixture up and turn fire to low. Let simmer for a minute or 5 while stirring with a wooden spoon.

Ready to serve the kidney beans and corn

When cooked, add everything into a nice big bowl. Serve with cheese and Spanish rice. You can also combine this with a handful of tortilla chips.

Summary

Recipe Name

Kidney beans and corn casserole

Published On

2014-07-27

Preparation Time

5M

Cook Time

15M

Total Time

20M

Average Rating

5 Based on 2 Review(s)

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