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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 6 |
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I found this recipe in Healthy Eating. Perfect for a cold winters night. Ingredients:
2 teaspoons olive oil |
1 large onion, chopped |
1 garlic clove, crushed |
1 teaspoon cayenne pepper |
2 teaspoons paprika |
1 teaspoon dried oregano |
2 teaspoons ground cumin |
750 g extra lean ground beef |
1 1/2 cups beef stock |
1 (14 ounce) can diced tomatoes |
1/2 cup tomato paste |
1 (10 ounce) can kidney beans, drained and rinsed |
1 sprig parsley (to garnish) |
Directions:
1. Heat the oil in a saucepan over low heat. Add the onion and cook for 4-5 minutes, or until soft. Stir in the garlic, cayenne pepper, paprika, oregano, cumin and 1/2 tsp salt. Increase the heat to medium, add the minced beef and cook until just browned.
2. Reduce the heat to low, add the beef stock, canned tomatoes and it's juice and the tomato paste to the pan and cook for 35 - 45 min, stirring frequently.
3. Stir in the kidney beans and simmer for 10 minutes.
4. Can be served on its own or over rice.
5. Garnish with parsley.
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