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Mexican Potatoes

ingredients

serves 4
1/2 inch (1 cm) thick rasher smoked streaky bacon, derinded and chopped
1 lb (450 g) potatoes, sliced
1 x (14 oz/397g) can red kidney, pinto, or borlotti beans
1 x (7 oz (200 g)) can red pimientos, drained and sliced
5 fl oz (150 ml) chicken stock
1/2 tsp dried marjoram or oregano

to garnish:

sprig fresh parsley

method

1. Mix all the ingredients together in a casserole, cover and bake at Mark 3 (160°C) 325°F for 1 hour.

2. Garnish and serve hot.

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