This Western Skillet is a very flavourful meal with a ton of vegetables, which we should all be eating more of. It is a spicy mix of green beans, kidney beans and corn served alongside crispy baked potato wedges. It is easy to make, does not take a lot of time and vegan.
This recipe may or may not be a copy of a dish you may have seen in the freezer aisle at the grocery store, hence the name I could never come up with. Obviously all sorts of beans and corn served with potato wedges is a very Western meal, it is what all cowboys eat who have gotten tired of eating chili. I love the fact that they are trying to sell us frozen food with an American cuisine marketing scheme. I guess the scheme seems to be working as I have seen this in stores for years, although I would never by something that includes prefried and frozen potatoes that have to be reheated in a skillet. You might as well bite into a rubber tube. Some things should not be frozen to be reheated in a frying pan. Although browsing the freezer aisle and looking sauce packets is great inspiration. You can make the same meal fresh without any preservatives or additional sugar and it will taste so much better. It is a great tip for those times you keep eating the same few meals over and over again and start getting tired of it.
Baked Potato Wedges:
• 10 medium sized waxy potatoes
• ¼ cup of oil (olive oil, sunflower oil)
• 1 tsp salt
• any additional flavourings you like
1. Peel and quarter the potatoes and let them soak in a bowl of water for 15-30 minutes. The longer you drain the potatoes the crispier they will be.
2. Preheat the oven to 220°C and set some baking parchment on a baking sheet. Spray the baking parchment with a little baking spray.
3. Mix the oil with some salt and any other you might like.
4. Drain the potatoes and dry them off, removing as much potato starch as possible. Place potato wedges on the baking sheet without touching and brush them with the flavoured oil.
5. Bake the potato wedges for 15 minutes before flipping them and baking them for another 15 minutes until golden.
- 2 tbl olive oil
- 1 onion (red or white), cubed
- 1 bell pepper (any colour), cubes or strips
- 1 dried chili pod (optional)
- 1 1/2 cups blanched green beans
- 1/2 – 1 can sweet corn
- 1 can of kidney beans
- 1 tbl tomato paste
- 1 – 2 TSP paprika
- Cayenne pepper
- Hot water
1. Put a skillet on high heat and let it come to temperature before adding the olive oil.
2. When the oil is hot sauté the onions with the bell pepper into lightly browned, not charred. Add a fried chili for more spice.
3. Add the beans and corn and sauté them as well to get some colour, careful not to stir too much.
4. Now lightly roast the spices and tomato paste. Add a splash of hot water and let it come to a boil.
5. Season it to taste and serve it with potato wedges.
Should the Western skillet be too spicy for you, you can serve some sort cream or Greek yogurt on the side to cut the spice. The vegetable mix can also be served with rice or use as a burrito filling.