Episode Notes for the Share Your Secrets Podcast Season 3, including useful links to resources.
This website uses cookies. By continuing to browse the website, you are agreeing to our use of cookies as detailed in our privacy policy.
Serves |
4 |
Prep time |
10 minutes |
Cook time |
45 minutes |
A tasty and simple dish to make for family and friends using cupboard ingredients!
1 large | white onion, diced |
1 large | red pepper, deseeded and cut into chunks |
2 cloves | garlic, crushed |
1 heaped tsp | hot chilli powder |
2 tsps | paprika |
2 tsps | ground cumin |
2 tsps | mixed herbs |
500g | minced beef |
400ml | beef stock |
400g tin | chopped tomatoes |
3 tbsps | tomato puree |
1 tsp | sugar |
400g | red kidney beans, drained and rinsed |
1. Add 1 tbsp vegetable oil to a pan over a medium heat, once hot add in the onion. Cook for around 5 minutes, stirring frequently until the onions have started to soften.
2. Next add the garlic and red pepper and cook for 2-3 minutes. Now reduce the heat and add in the chilli powder, cumin and paprika. Leave to cook for around 5 minutes – stirring occasionally to ensure the spices don’t burn.
3. Next add in the mince, breaking up any lumps with the back of a wooden spoon and cook until fully browned.
4. Once the mince is browned add in the tomato puree, chopped tomatoes, mixed herbs and beef stock – mix to combine everything together, bring to a simmer and leave for around 20 minutes.
5. After 20 minutes the sauce should have started to thicken – now add the drained kidney beans and sugar, bring back to a simmer and leave to cook for another 5 minutes.
6. Taste and season with salt and pepper then serve with any additional toppings of your choice – sour cream, sliced chilli, coriander.
Serve with some rice, tortilla chips and guacamole for a full meal!
This website uses cookies. By continuing to browse the website, you are agreeing to our use of cookies as detailed in our privacy policy.