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Mexican stew

Category Main courses

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  • 1h 5 minutes
  1. 100 g dried kidney beans
  2. 2 onions
  3. 2 cloves of garlic
  4. 1 small red chili
  5. 400 g pork goulash
  6. salt, pepper
  7. coriander powder
  8. cumin powder
  9. 2 tbs tomato paste
  10. 100 ml red wine
  11. 300 ml beef broth
  12. 1 red bell pepper
  13. 340 g corn (canned)
  14. 100 g crème fraîche

1. Soak the kidney beans in plenty of cold water for 8 to 12 hours and then drain. Peel the onions and garlic, core the chili peppers and finely cut everything.

2. Heat the pot on highest level up to the roasting window, switch to low level and vigorously roast the goulash on all sides. Add the onions, garlic and chili and roast briefly.

3. Season with salt, pepper, coriander powder and cumin powder. Add tomato paste, roast briefly while stirring and deglaze with red wine and broth.

4. Add the kidney beans, cover with Secuquick softline and close.

5. Heat the pot on highest level up to the turbo window, switch to a low level and cook for about 20 minutes in the turbo area.

6. Clean the bell peppers, cut into fine slices and the corn.

7. At the end of cooking time, depressurize the pot and remove Secuquick. Add the pepper strips and simmer uncovered for approx. 10 minutes. Add the corn and bring to a boil again.

8. Season the stew to taste and serve with some crème fraîche.

This recipe has been tested and approved by AMC.

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Cooking method

Roasting without added fat

Quick cooking


suitable for controlled coooking

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