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Mexican Bean Casserole

ingredients

13 oz (400 g) tinned red kidney beans
13 oz (400 g) tinned Mexican corn mix
butter to grease the oven proof dish
13 oz (400 g) corned beef
3 eggs
1/2 pint (250 ml) single cream
1/2 pint (250 ml) red wine
1 tbsp paprika paste
salt
pepper
paprika

method

1. Drain the beans and corn mix using a colander. Crease an oven proof dish with the butter.

2. Layer the corned beef, corn and beans in the oven proof dish. Mix together the eggs, single cream, red wine and paprika paste in a bowl. Season with salt, pepper and paprika.

3 Pour the egg mixture over the filling and place in the centre of the oven. Bake for approximately 40 minutes.

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