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Shauna Rhoads
Mexican bean stew
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Ingredients
Directions
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Chop the onion and finely chop the parsley.
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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.
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Scoop the onion through and fry gently glassy.
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Add the kidney beans with chilli sauce and the corn grains and let the dish simmer for 8-10 minutes, stirring frequently.
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Slice the zucchini into slices and brush thinly with olive oil.
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Fry the zucchini slices in a hot grill pan in 3-4 minutes until nicely browned and cooked, turning them halfway.
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Put them in a deep plate and sprinkle some salt and freshly ground black pepper over it and sprinkle lemon juice over it.
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Spoon the bean dish into deep plates and place the zucchini slices on it.
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Garnish with the parsley.
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40 minMain dishfrozen filo pastry, fresh salmon tenderloin, lemon, extra virgin olive oil, fresh basil, bunch onion, Greek yoghurt, mayonnaise, grated horseradish in pot,salmon fillet in filo pastry
Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
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