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REZEPTE
TEX-MEX BEEF AND BEANS (BOHNENEINTOPF)
Für 4 – 6 Portionen
Zutaten
1 1/2 Tassen getrocknete rote Kidney Bohnen, über Nacht in kaltem Wasser ein-
geweicht
2 Esslöffel Olivenöl
1,3 kg Rindersteak, in 5 cm grosse Würfel geschnitten
2 grosse Zwiebeln, in Scheiben geschnitten
3 Knoblauchzehen, gehackt
1 Esslöffel gemahlener Kreuzkümmel
2 Teelöffel Chilipulver
2 Teelöffel getrockneter Oregano
400 g gewürfelte Tomaten aus der Dose
1/2 Tasse Rinderbrühe
1 grüne Paprika, in grosse Stücke geschnitten
Salz und frisch gemahlener schwarzer Pfeffer
Saure Sahne, Guacamole, geriebener Cheddar-Käse
Zubereitung
1. Wasser der eingeweichte Bohnen abgiessen und Bohnen spülen; erneut ab-
giessen und zur Seite stellen.
2. Drücken Sie die SAUTÉ/SEAR-Taste und dann die START/CANCEL-Taste. Erhitzen
Sie den herausnehmbaren Kocheinsatz bei geschlossenem Deckel für 3 Minuten.
3. Deckel abnehmen, etwas Öl hinzugeben und dieses 1 Minute erhitzen.
4. Rindersteakstücke in kleinen Mengen hinzufügen und 2 – 3 Minuten anbraten,
bis sie leicht gebräunt sind. Herausnehmen und zur Seite legen. Nochmal etwas
Öl hinzufügen und das gesamte Fleisch nach und nach anbraten.
5. Restliches Öl mit den Zwiebeln und dem Knoblauch in den Kocheinsatz geben
und solange anbraten, bis die Zwiebelstücke weich, aber nicht braun sind.
SOLIS Reiskocher deutsch-NEU_2014 14.01.14 09:55 Seite 42
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