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🍽️ Crispy Corn Gröstl with Beans

489 kcal · 30 min · 4 servings

Ingredients

• 100 g dried red beans
• 300 water
• 1 clove of garlic
• 0.5 l vegetable broth (from the jar)
• 20 g butter
• 200 g corn grits
• 1 small can corn
• 1 bunch spring onions
• 2 green bell peppers
• 400 g tomatoes
• 6 tbsp olive oil
• 100 g sour cream
• 1 bunch basil
• salt (pepper)

Instructions

1. 1. Place the beans in a pot and cover them with water. Let the beans soak for 6 hours.
2. 2. Peel the garlic.
3. 3. Add the garlic, the soaked beans, and the soaking water to the pot.
4. 4. Bring the mixture to a boil.
5. 5. Reduce the heat to low and cover the pot.
6. 6. Simmer the beans for 1 ½ hours.
7. 7. Bring the vegetable broth and butter to a boil in a pot.
8. 8. Slowly stir in the corn grits.
9. 9. Bring the mixture to a boil again.
10. 10. Reduce the heat to low and cover the pot.
11. 11. Let the corn grits swell for 45 minutes.
12. 12. Drain the corn kernels.
13. 13. Mix the drained corn kernels into the finished corn porridge.
14. 14. Grease a baking sheet.
15. 15. Spread the corn porridge onto the baking sheet.
16. 16. Let the corn porridge dry.
17. 17. Clean the spring onions.
18. 18. Wash the spring onions.
19. 19. Slice the spring onions.
20. 20. Halve the peppers.
21. 21. Remove the seeds from the peppers.
22. 22. Wash the peppers.
23. 23. Cut the peppers into strips.
24. 24. Pour hot water over the tomatoes.
25. 25. Shock the tomatoes in cold water.
26. 26. Peel the tomatoes.
27. 27. Dice the flesh of the tomatoes.
28. 28. Divide the dried corn porridge into 3 portions.
29. 29. Heat 2 tablespoons of oil in a pan.
30. 30. Spread one portion of corn porridge flat in the pan.
31. 31. Fry the portion on low heat for 5 minutes.
32. 32. Tear the mass apart with two forks.
33. 33. Fry the mass for another 5 minutes, turning frequently.
34. 34. Keep the fried portion warm.
35. 35. Fry the remaining portions in the same way.
36. 36. Heat the remaining oil in a pot.
37. 37. Fry the spring onions and pepper strips in the oil.
38. 38. Add the tomatoes and beans.
39. 39. Remove the garlic from the pan.
40. 40. Season the vegetables with salt and pepper.
41. 41. Wash the basil.
42. 42. Chop the basil roughly.
43. 43. Distribute the corn Schmarrn onto plates.
44. 44. Place a dollop of sour cream on each plate.
45. 45. Garnish with the vegetables on the Schmarrn.
46. 46. Sprinkle the chopped basil on top.

Nutrition per serving

• kcal: 489
• Protein: 10 g · Fett/Fat: 25 g · Carbs: 54 g