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Succotash

Chili con carne

• 400 GRAM COOKED OR CANNED BEANS
• 1 CLOVES GARLIC, minced
• 1 GINGERROOT, grated
• 1 CAN OF CORN
• 1 ONION, chopped
• 400 GRAM OKRA, halved
• 1 SWEET PEPPER, chopped

• 500 GRAM GROUND BEEF
• 2 ONIONS, chopped
• 2 RED SWEET PEPPERS
• 800 GRAM BROWN BEANS
• 200 GRAM PINEAPPLE
• 1 CUP TOMATO SAUCE
• 2 CHILI PEPPERS, chopped
• 2 TANGERINES

Cut the peppers, the pineapple and the tangerine in pieces. Fry the onions and the peppers 5 minutes, add the ground beef and fry 10 more minutes. Add the drained beans, tomato sauce and chili peppers and cook for 10 minutes. If you use dried soaked beans, pre-cook them for one hour, if they come from a can just add them. Finally, add the pineapple and the tangerine.

Succotash is an old recipe, it dates back from as far as 1750 and probably originated in New England, USA. Many succotash recipes exist, some with cream, some with pork or bacon, but this is a vegetarian version to which you can add your own favorite sauce.

Serving suggestions
Serve with white rice, chili sauce and a green salad.
Dessert:
Pineapple ice cream

Chili con carne is not Mexican, but it comes from the United States, so-called Tex-Mex. There is a lot of history around it and recipes can differ per state. You can use chili powder instead of chili peppers as well.

Serving suggestions:
Serve with mashed potatoes or rice and cucumber salad; drink a merlot or a cool Corona.
Dessert:
Orange liquor ice cream