Spicy bean casserole from Mexico

Ingredients for Spicy bean casserole from Mexico

Instructions for Spicy bean casserole from Mexico

To prepare the Spicy bean casserole from Mexico recipe, please follow these instructions:

Put the beans soft in plenty of cold water for at least 8 hours.

Peel potatoes, carrots, onions and celery and cut them into the tern. Cut the pigs into the rings. Divide the chili, remove the kernels and cut it in fine tern. Cut the bacon into the tern.

Heat the oil in a thickened pot. Season the curry for a while, add onion and bacon and let it swim for a few minutes.

Add all the vegetables and the beans and turn them well. Add the tomato paste with herbs and spices. Mix well and pour water and lemon juice at. The vegetables must be barely covered. Let the bean pot boil over low heat under low approx. 1 hour. Turn occasionally while boiling and add a little extra water if the dish seems to boil dry.

Accessories: Chopped parsley mixed with squeezed garlic and grated parmesan, bread