Name: Chilli Bean Bake with Soured Cream Mash Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4
Cuisine: Mexican
Ingredients: 2 cans of kidney beans, drained and rinsed; 1 onion, diced; 2 cloves of garlic, minced; 1 red bell pepper, diced; 1 can of diced tomatoes; 1 tbsp chili powder; 1 tsp cumin; Salt and pepper to taste; 4 large potatoes, peeled and cubed; 1/2 cup of soured cream; 2 tbsp of butter; Fresh cilantro, for garnish

How To Make Chilli Bean Bake with Soured Cream Mash

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Preparation: 15 minutes

Cooking: 35 minutes

Total: 50 minutes

Serves:

Ingredients

2 cans of kidney beans, drained and rinsed
1 onion, diced
2 cloves of garlic, minced
1 red bell pepper, diced
1 can of diced tomatoes
1 tbsp chili powder
1 tsp cumin
Salt and pepper to taste
4 large potatoes, peeled and cubed
1/2 cup of soured cream
2 tbsp of butter
Fresh cilantro, for garnish

Instructions

Preheat the oven to 375°F (190°C).
In a large skillet, heat some oil and sauté the onion, garlic, and red bell pepper until softened.
Add the kidney beans, diced tomatoes, chili powder, cumin, salt, and pepper to the skillet. Cook for about 10 minutes, until the flavors meld together.
Meanwhile, bring a pot of salted water to boil and cook the potatoes until tender. Drain and return to the pot.
Mash the potatoes with soured cream and butter until smooth and creamy. Season with salt and pepper.
Transfer the bean mixture to a baking dish and spread the mashed potatoes on top, creating an even layer.
Bake in the preheated oven for 20 minutes, until the top is golden and the filling is bubbling.
Serve hot, garnished with fresh cilantro.