Mexican Potatoes
Ingredients
- 1/2 inch 1 cm thick rasher smoked streaky bacon, derinded and chopped
- 1 lb potatoes sliced
- 14 oz canned red kidney pinto, or borlotti beans
- 7 oz canned red pimientos drained and sliced
- 5 floz chicken stock
- 1/2 tsp dried marjoram or oregano
to garnish:
- sprig fresh parsley
Instructions
- Mix all the ingredients together in a casserole, cover and bake at Mark 3 (160°C) 325°F for 1 hour.
- Garnish and serve hot.
Calories: 194 kcal
Carbohydrates: 39 g
Protein: 9 g
Fat: 1g
Saturated Fat: 1 g
Cholesterol: 1 mg
Sodium: 323 mg
Potassium: 856 mg
Fiber: 9 g
Sugar: 5 g
Vitamin A: 1325 IU
Vitamin C: 65 mg
Calcium: 50 mg
Iron: 3 mg