Quick bean skillet with fresh vegetables
Quick bean skillet with fresh vegetables
607kcal Per person
26g Protein
70g Carbs
24g Fat
19g Fiber
Ingredients
- 5 ounces kidney beans (140 g)
- ½ pound baby potatoes (227 g)
- 3 tomatoes
- 1 bell pepper
- 1 tablespoon olive oil (15 ml)
- 1 teaspoon paprika (ground spice) (2 g)
- 1 ½ ounce feta cheese, crumbled (42 g)
Preparing this recipe
- Rinse the beans in a colander with cold water. Cut the baby potatoes in half and the larger ones into quarters. Chop the tomatoes into pieces. Cut the bell pepper into long strips.
- Heat the oil in a pan and cook the baby potatoes with paprika powder for 2 minutes. Add the tomatoes, bell pepper and kidney beans. If necessary, add a splash of water. Cover the pan and let it simmer for 10 minutes. Season with salt and pepper to taste.
- Sprinkle the feta over the bean dish.
Tip van FitChef
1. Try adding an onion to this bean dish.
2. This is very tasty with fresh parsley or cilantro.
