This is one of my favourite meals since I discovered the recipe because it is a super very delicious and very easy and fast meal to prepare. Who of us wants to stand hours in the kitchen to prepare the lunch for the next day? On the weekend – if I have time – I like to spend time in the kitchen and try the one or the other new recipe or prepare some food that takes longer but during the week after work and maybe some after work run I don’t really feel like cooking for hours.

I pretty much only throw the food together in a pan, let it be there for a couple of minutes and that’s it. Nice, isn’t it?

Rote Bohnen Topf
2 servings Prep time: max. 10 min
Cook time: 10 min
Course category: Lunch, Dinner

Nutritional Facts Protein PorrideIngredients
    • 140g Kidney beans
    • 140g Sweet corn
    • 3 Scallions
    • 1 Garlic clove
    • 1 tbsp. chili flakes (or chili powder)
    • 500ml Pasta sauce
    • 200ml Vegetable stock
    • 1 tbsp. lime juice

(The original recipe calls out to use a tablespoon olive oil to sauté the veggies in the pan but I usually just throw them in (my pan allows that) and before they start to stick to the pan I add the sauce and the stock. If you do not want the food to be that hot/spicy just use less chili or leave it out. The pasta sauce already has spices or herbs. I tend to use the Onion and Garlic Pasta Sauce from Tesco. It tastes good and costs less than 1€.
As you can see in the picture, I added some soya chunks for some additional protein.)

Step 1:

Chop the scallions into small rings and crush the garlic clove.

Step 2:

Sauté the scallions and the garlic in a large pan. Add the beans and the corn.

Step 3:

Add the chili powder or flakes, the stock and the pizza / pasta sauce, and stir it.

Step 4:

Let it cook for about 5 min and add the lime juice.

Step 5:

Serve and enjoy.

What is your go-to lunch?



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