Rabbit leg meat with borlotti beans, corn kernels, peppers and tomatoes for a tasty and substantial chilli. try also this strawberry cheesecake slice recipe too.
Ingredients
Main course For 4 people
3 rabbit legs of 200 g each
500 g of canned pinto beans
140 g of canned corn kernels
2 peppers
3 cloves of garlic
1 large onion
2 tablespoons of peanut oil
ca. 1 tsp hot pepper mixture e.g. Hot Red Chili Mix
salt
800 g canned peeled tomatoes
½ bunch of parsley or coriander
Freind's kitchen recipes, Burratina on corn cream.
How to proceed
Preparation:
ca. 30 minutes
Cooking:
ca. 40 minutes
Total time:
1 h 10 min
Remove the meat from the rabbit legs and cut into approx. 1 cm. Drain the beans and corn and rinse them with cold water. Cut the peppers into four pieces and remove the seeds.
Coarsely chop the garlic and onion. Brown the rabbit in the oil. Add the onion and garlic and brown them briefly. Sprinkle with the chilli mixture and salt. Add the beans and corn, then the tomatoes. Cook with the lid on for 10 minutes. Place the peppers on the chilli and continue cooking with the lid on over low heat for approx. 30 minutes. Season with salt and garnish with aromatic herbs. You may be interested to read sago coconut cookies recipe/ homemade pomegranate liqueur.
