Bean casserole with baby potatoes
Bean casserole with baby potatoes
459kcal Per person
32g Protein
55g Carbs
12g Fat
12g Fiber
Ingredients
- ½ onion
- 1 clove garlic (5 g)
- 1 bell pepper
- ¼ pound baby potatoes (114 g)
- 2 ½ ounce kidney beans (70 g)
- 2 ounces corn (56 g)
- ½ tablespoon olive oil (8 ml)
- 1 teaspoon oregano, dried (2 g)
- ½ teaspoon ground cumin (1 g)
- 1 teaspoon paprika (ground spice) (2 g)
- 3 ounces 96% lean ground beef (84 g)
- 7 ounces diced tomatoes (196 g)
- 2 tablespoons water (30 ml)
Preparing this recipe
- Finely chop the onion and mince the garlic. Dice the bell pepper and halve the baby potatoes. Rinse the kidney beans and corn in a colander with cold water.
- Heat the oil in a pan. Sauté the onion and garlic for 2 minutes. Add the bell pepper, baby potatoes, oregano, cumin and paprika powder. Cook for another 2 minutes.
- Then add the ground beef along with the diced tomatoes and water.
- Let everything simmer gently for 10 minutes with a lid on the pan. In the last 3 minutes, add the corn and kidney beans, stir, and heat briefly. Season with salt and pepper.
- Serve the bean dish with the baby potatoes on a (deep) plate.
Tip van FitChef
Garnish the bean casserole with fresh basil.
