Table of contents:
Video: Tex-mex Garnish Of Beans And Corn - A Recipe With A Photo Step By Step
2023 Author: Catherine Crossman | [email protected]. Last modified: 2023-05-24 11:19
The fragrant and delicious Tex-Mex garnish of beans and corn will take you to the land of cowboys and smugglers right from your cozy kitchen!
Canned beans - 1 can
Corn - 200 g
Green beans - 150 g
Bulgarian pepper - 1 pc.
Bulb onions - 1 pc.
Chili pepper - 3 pcs.
Garlic - 1 clove
Vegetable oil - 2 tbsp.
Salt, curry - to taste
- 74 kcal
- 20 minutes.
- 20 minutes.
Photo of the finished dish
Step by step recipe with photo
In ancient Israel they said: "Nothing good comes from Nazareth!" But it was from Nazareth that Jesus Christ came.
Well, what good, it would seem, has a Texas cuisine, other than a huge steak cooked on a cowboy fire? But come on, this very state is the source of a whole popular culinary trend that has stepped far beyond the borders of the United States!
Tex-Mex means "Texas-Mexican". This was the abbreviated name for the railroad, that was the name of the descendants from mixed marriages, and that was the name of the Texas cuisine with a Mexican bias. That is, as long as the cowboy is eating just steak and canned beans, this is normal American cuisine. But when it comes to Chili con carne, this is just the classic "tex-mex" dish. Genuine Texan-Mexican cuisine is characterized by the use of beans, cheese, corn, peppers and hot spices. Interestingly, in addition to such a completely normal American seasoning as chili, curry is often used in tex-mex. Served in several bowls, various kinds of "putties" are usually used with tortillas - all kinds of tortillas and nachos.
So, what is especially interesting - in addition to authentic Texan-Mexican cuisine, variations on its theme have spread all over the world, which do not have an exact correspondence with classic dishes. Look in the large ready-made freezer section near you - and it is very likely that you will find something with a suitable composition. It's just that the combination of beans-corn-peppers is very tasty and aromatic, fits perfectly into the concept of a balanced healthy diet, and even looks beautiful (if you don't put the whole thing down to the consistency when vegetables fall apart). This is exactly such an adapted tex-mex garnish of beans and corn that I want to show you.
In vegetable oil, fry chopped onions, coarsely chopped garlic and chili. There is never too much seasoning in tex-mex - take as much as you like. If you want the chili to appear stronger, then cut the pods into rings. I, on the other hand, need a slight degree of seasoning, so I keep them whole.
After the onion has browned, add the vegetables. There is no need to cut the green beans. If it was frozen, then you can thaw it, and even then it is not necessary. We cut the bell pepper and throw it into the pan along the way. We mix everything together.
Finally, add boiled beans (no matter what color) and corn. You can, by the way, not a can, but tiny cobs. Season to taste and simmer until the dish reaches the consistency you want. Those. if anyone is a fan of healthy food with a maximum of vitamins, remove from the heat almost immediately, for you it will be an instant dish. And if someone, on the contrary, wants a soft "putty", which is convenient to wrap in a tortilla - stew for at least an hour or two.
There is such a tex-mex garnish of beans and corn as an independent vegetarian dish (or lean, for lax days), and with rice, and with all of the above cakes, and with meat.
Tex-Mex garnish is very, very aromatic!