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Fried Catfish with Bacon and Kidney Beans

Fried Catfish with Bacon and Kidney Beans

10 min., ready in 13 h. 5 min.
Time:
Ingredientsfor  
Ingredients
1 cup dried Kidney beans (soaked overnight)
2 carrots (peeled and thinly sliced)
1 stalk Celery (diced)
1 small Leek (sliced thin)
salt (to taste)
peppers (to taste)
lemon juice
4 medium Catfish
4 slices Bacon (cooked)
2 Tbsps Oil
2 Tbsps butter
Horseradish (peeled and grated)
How healthy are the main ingredients?
Kidney beanscarrotCeleryLeeksaltHorseradish
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Preparation
1.
Drain and cover the kidney beans with fresh, salted water and bring to the boil. Reduce the heat and simmer for about 20 minutes.
2.
Add the vegetables to the beans and cook all together for a further 10 to 15 minutes, until the beans are soft. Season to taste with salt, pepper and lemon juice.
3.
Sprinkle the catfish fillets with salt and lemon juice and leave to stand for 3 minutes.
4.
Dry the fish fillets. Heat the oil and fry the fish for about 3 minutes each side. Then add the butter and toss the fish briefly in the butter.
5.
Divide between four plates. Serve on the beans and vegetables with freshly grated horseradish and topped with a piece of cooked bacon.
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