30 min. total time
Ingredients for 2 portions
| 2 | pcs | Pork neck steak |
| 3 | tbsp | Sunflower oil |
| 1 | pcs | Onion |
| 1 | pcs | Jalapeno |
| 200 | g | Kidney beans (can) |
| 200 | g | Corn (can) |
| 100 | g | Olives (pitted) |
| 200 | g | Mushrooms |
| 100 | ml | Beef brotd |
| 1 | tsp | Chili flakes |
| 2 | pinch | Salt |
| 2 | pinch | Pepper |
Preparation
- Salt and pepper the pork steaks and fry in two tablespoons of oil for about 10 minutes depending on thickness.
- Meanwhile, peel and dice the onion, and sauté in the remaining oil in a pot until translucent. Slice the jalapeno and add. Rinse the kidney beans from the can in a sieve and add to the pot with the corn. Halve the olives and chop the mushrooms. Add to the pot with the other ingredients. Pour in the beef broth and let simmer for five minutes.
- Season with chili flakes, salt, and pepper to taste. Serve the chili beans on two plates and top each with a steak.
Nutrition score
760
39,90 g
75,26 g
31,19 g
30 min. total time | 10 min. preparation time | Sieb
