Mexican bean stew

Name: Mexican bean stew
Total time: 20 min
Yield: 4
Ingredients: 300 gram half to half minced; 1 great large onion; 2 look kidney beans in spicy chili sauce (); 150 gram corn grain; 4 tablespoon flat leaf parsley; 1 great large zucchini; 2 tablespoon olive oil; 2 tablespoon lemon juice

Ingredients

300 gram half to half minced
1 great large onion
2 look kidney beans in spicy chili sauce ()
150 gram corn grain

4 tablespoon flat leaf parsley
1 great large zucchini
2 tablespoon olive oil
2 tablespoon lemon juice

Directions

Chop the onion and finely chop the parsley.
Fry the minced meat in a frying pan over a low heat until there is some fat in the pan and fry it then stirring loose.
Scoop the onion through and fry gently glassy.
Add the kidney beans with chilli sauce and the corn grains and let the dish simmer for 8-10 minutes, stirring frequently.
Slice the zucchini into slices and brush thinly with olive oil.
Fry the zucchini slices in a hot grill pan in 3-4 minutes until nicely browned and cooked, turning them halfway.
Put them in a deep plate and sprinkle some salt and freshly ground black pepper over it and sprinkle lemon juice over it.
Spoon the bean dish into deep plates and place the zucchini slices on it.
Garnish with the parsley.