Serves: 2
Ingredients
1 large onion, finely chopped (s)
1 Red onion, finely chopped (s)
1 Carrot, finely chopped (s)
1 Celery, finely chopped (s)
1 Garlic Clove, finely chopped (s)
1 Chilli, deseeded & finely chopped (s)
1 tsp ground cumin
1 tsp ground coriander
1 tsp paprika
1 tbsp Sweetener
250mL Stock made with a Knorr “Rich Beef” stockpot
400g Red Kidney beans (p) (f)
454g Extra lean beef mince (p)
500g Pack of passata (Aldi) (s)
Salt and ground black pepper
Method
Cook the mince in a casserole dish on high heat to remove any remaining fat and cook until brown, remove from the dish and set to one side.
Fry the onion, garlic, chilli, carrot & celery, gently over a low heat for 6-8 minutes, until softened and golden. Return the mince to the pan.
Add the spices and continue frying, stirring occasionally, for 2-3 minutes. Add the red kidney beans, passata, sweetener and stock. Season well. Stir and bring to the boil. Reduce the heat and simmer, or cook in an oven at 90C for several hours.
Serve hot with some plain boiled rice and a salad.
