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🍲 Bean Pasta Pot with Avocado Dip

651 kcal · 30 min · 4 servings

Ingredients

• Tortilla Chips 50 g
• Cilantro, fresh 50 g
• Garlic cloves 1 pc.
• Organic limes 1 pc.
• Avocado 180 g
• Quark 20% fat in tr. 100 g
• Salt 2 tsp
• Pepper, black ground 1 tsp
• Onions, red 80 g
• chili pepper Mix 1 pc.
• Cumin 1 tsp
• Peppers, green 150 g
• Olive oil 30 ml
• Ground beef 250 g
• Tomato paste 3 tsp
• Vegetable broth 600 ml
• Tomatoes, chopped 400 g
• Fusilli 250 g
• Kidney beans 125 g
• Corn from the can 140 g

Instructions

1. 1. Put the tortilla chips into the mixing container.
2. 2. Crush the chips using the measuring cup on the lid opening with reverse rotation, speed 3, and 5 seconds.
3. 3. Repeat the process until the chips are finely crushed.
4. 4. Transfer the crushed chips into a separate bowl.
5. 5. Wash the coriander and pat it dry.
6. 6. Pluck the coriander leaves from the stems.
7. 7. Put the coriander leaves into the mixing container.
8. 8. Crush the coriander using the measuring cup on the lid opening at speed 5 and 5 seconds.
9. 9. Transfer the crushed coriander into a separate bowl.
10. 10. Peel the garlic clove.
11. 11. Put the garlic into the mixing container.
12. 12. Crush the garlic using the measuring cup on the lid opening at speed 5 and 5 seconds.
13. 13. Push the garlic residue down from the inner wall using a spatula.
14. 14. Squeeze the lime.
15. 15. Halve the avocado.
16. 16. Scoop out the avocado flesh.
17. 17. Put the lime juice, avocado flesh, quark, one teaspoon of salt, and pepper into the mixing container.
18. 18. Mix the ingredients using the measuring cup on the lid opening at speed 3 and 10 seconds.
19. 19. Transfer the avocado cream into a separate bowl.
20. 20. Chill the avocado cream.
21. 21. Clean the mixing container.
22. 22. Peel the onion and halve it.
23. 23. Clean the chili pepper.
24. 24. Wash the chili pepper and pat it dry.
25. 25. Put the onion, the chili pepper, and cumin into the mixing container.
26. 26. Crush the ingredients using the measuring cup on the lid opening at speed 5 and 10 seconds.
27. 27. Clean the bell pepper.
28. 28. Wash the bell pepper and pat it dry.
29. 29. Put the bell pepper into the mixing container with the onion mixture.
30. 30. Crush the bell pepper using the measuring cup on the lid opening at speed 5 and 5 seconds.
31. 31. Push the ingredients down from the inner wall using a spatula.
32. 32. Add oil.
33. 33. Simmer the ingredients without the measuring cup on the lid opening using the sauté function at 120 degrees Celsius for 4 minutes.
34. 34. Add the minced meat and tomato paste.
35. 35. Brown the ingredients without the measuring cup on the lid opening using the sauté function at 120 degrees Celsius for 4 minutes.
36. 36. Add the vegetable broth, the remaining salt, and the tomatoes.
37. 37. Cook the ingredients using the measuring cup on the lid opening with reverse rotation, speed 1, 100 degrees Celsius, and 3 minutes.
38. 38. Add the pasta to the minced meat mixture.
39. 39. Stir the pasta in with a spatula.
40. 40. Cook the pasta without the measuring cup on the lid opening with reverse rotation, speed 1, 100 degrees Celsius, and the time according to the package instructions.
41. 41. Rinse the beans.
42. 42. Rinse the corn.
43. 43. Let the beans and corn drain.
44. 44. Put the beans and corn into the mixing container.
45. 45. Add the coriander.
46. 46. Cook the ingredients without the measuring cup on the lid opening with reverse rotation, speed 1, 100 degrees Celsius, and 2 minutes.
47. 47. Serve the bean stew sprinkled with the avocado cream and tortilla crumbs.

Nutrition per serving

• kcal: 651
• Protein: 33 g · Fett/Fat: 28 g · Carbs: 68 g