Easy and filling meal after a busy workday. One-pot Mexican beans and mince can be made in less time using canned beans instead of dried beans.
The main thing:
Made by Véronique
Published at 2016-06-27, this recipe is for 4 people and takes 55 minutes.
Founder of Ohmydish (established 2014). Would happily spend her entire day in the kitchen. Previously worked in the hospitality industry as an independent chef and is ready and willing to help you gain confidence in the kitchen. With her easy-to-follow recipes, helpful tips, and cooking knowledge, you will be making the very tastiest dishes yourself in no time! Véronique's recipes are intended for everyone, from beginners to advanced home cooks.
Updated at: 05-03-2021
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tip: if you're using dried beans, you have to soak them overnight.
Skip this step when using dried beans: add the dried beans to a medium-sized bowl, cover with water and cling film. Soak the beans preferably overnight. Cook the beans in a large pan filled with water for 30 minutes, or until they softened enough.
Peel and finely chop the garlic cloves and red onion. Remove the seeds of the bell peppers and cut them into large pieces. Finely chop the lombok chilies with or without the seeds, depending how spicy you like your dish to be.
Heat olive oil in a large skillet on medium-high heat. Saute chopped onions and garlic for 2 minutes, then add chopped bell peppers and minced beef. After 5 minutes, also add the tomato paste and smoked paprika and saute for another 2 minutes.
Add corn, beans, and season with pepper, salt, and (dried) oregano. Let it simmer for a few minutes until everything is softened enough. Serve with creme fraiche and grated cheese, enjoy!