Corn Gröstl

Ingredients

• 100 g dried red beans
• 300 g water
• 1 clove 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.

   Soak the beans in water for 6 hours. Peel the garlic and bring it with the beans and water to a boil, then cover and simmer gently for 1½ hours.

2. 2.

   Bring the vegetable broth with butter to a boil, slowly stir in the corn grits, bring to a boil again, then cover and let thicken on low heat for 45 minutes. Drain the corn kernels and mix them into the finished corn porridge. Spread the porridge onto a greased baking sheet and let it dry.

3. 3.

   Clean, wash, and slice the spring onions. Halve the bell peppers, remove seeds, wash, and cut into strips. Boil tomatoes briefly, shock in cold water, peel, and dice the flesh.

4. 4.

   Divide the corn porridge into three portions for the scramble. Heat 2 tbsp oil in a pan, spread one portion of porridge smooth, and fry on low heat for 5 minutes. Tear apart with two forks and continue frying for another 5 minutes while turning frequently. Keep warm and fry the remaining portions similarly.

5. 5.

   Heat the remaining oil in a pot and sauté the spring onions and bell pepper strips. Add tomatoes and beans, remove the garlic, and season with salt and pepper. Wash and roughly chop basil. Distribute the corn scramble onto plates, add a dollop of sour cream to each, and arrange the vegetables on top. Sprinkle basil over the dish.