Mexican bean stew


  • 1 red pepper
  • 1 yellow pepper
  • 1 orange pepper
  • 1 red onion
  • 300g red kidney beans
  • 1 small red pepper
  • 1 small can of pineapple
  • 1 bag of tortilla chips
  • 1 avocado
  • 200g (vegetarian) minced meat

Preparation time


Cooking time



  1. Recommended CADAC cooking Surfaces: Chef pan or Paella pan
  2. Peel the onion and cut into cubes. Remove the stalk and seeds from the peppers and cut them into small cubes. Then remove the seeds from the red pepper and cut into small pieces. Put a little oil in the pan and add the onion and minced meat together. Let this bake for more than a minute. Now also add the pepper pieces and red pepper and stir everything together. Leave to stir for 6 to 7 minutes.
  3. In the meantime, cut the avocado in half, swipe the kernel out with a spoon, cut the avocado into strips in the skin and then flip it out with the spoon. Add the beans and pineapple to the pan and cook for a minute or two. Place the bean dish on a plate, sprinkle some tortilla chips and avocado on it and your camping meal is ready!