South American Midnight Stew / Field Kitchen

Rating: 3.0 / 5.00 (4 Votes)

Total time: 45 min

Servings: 100.0 (servings)



A bean recipe for every taste:

Preparation in the “goulash can”:

Peel onions, chop coarsely. Peel garlic, cut cloves in half. Cut cabanossi into 1cm wide slices. Rinse peppers, remove seeds, cut into strips.

Put chicken soup in double-walled kettle and bring to boiling temperature. Sear the minced meat in the roasting pan in portions, add the cabanossi, onions and garlic in portions and continue to fry well together with the minced meat. Then add the cooked meat to the chicken soup form in the kettle and gently roll everything together.

Rinse the potatoes, remove the peel, cut them into small cubes and leave them with the lid closed.

Sauté the chopped bell pepper strips together with the paradeis pulp in the roaster and also add to the kettle. Then add the diced potatoes and let the pot boil.

After half an hour of cooking, drain the kidney beans and add them to the pot. Simmer the stew on low heat for about another 10 min.

Season with chili, sugar, salt powder and sweet paprika.

Tips, additions, decor&tricks:

This recipe comes from the cooking group Friedrichsfeld, of the Drk- Kreisverband Mannheim.

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