- 400 GRAM COOKED OR CANNED BEANS
- 1 CLOVES GARLIC, minced
- PIECE OF GINGERROOT, grated
- 1 CAN OF CORN
- 1 ONION, chopped
- 400 GRAM OKRA, halved
- 1 SWEET PEPPER, chopped
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Fry the onion, garlic
and pepper for 10 minutes on a very soft fire. Add the other ingredients
and some water or juice from the beans and cook 10 Minutes.
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.
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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 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.
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.
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