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Ingredients:
400 g minced beef
150 g dried red kidney beans
2 tbsp oil
2 spanish onions, chopped
3 cloves of garlic, finely chopped
2 green pepper, roughly chopped
300 g tin of peeled tomatoes
120 ml water
1 beef stock cube
2 level tsp chilli powder
salt
freshly ground black pepper
Method:
1. Put the beans in a bowl, cover with cold water and leave to soak overnight.
2. The following day, drain the beans and boil in fresh water for at least 10 minutes.
3. Heat the oil in a saucepan, add the onions, garlic, green pepper and beef and fry for 5 minutes, stirring constantly.
4. Add the tomatoes, water, crumbled bouillon cube, chilli powder or seasoning, salt and freshly ground pepper and bring to the boil, stirring constantly.
5. Drain the beans, add to the pan. stir well, then cover with a lid or foil and simmer for about 1 hour or until the beans are soft.
6. Taste and check seasoning. Turn into a warm dish and serve.
7. If preferred, this dish may be made in advance and reheated in a hot oven (425°F [220°C] mark 7) for about 30 minutes or over moderate heat on the hob, stirring from time to time until piping hot.
8. Serve with a large bowl of plain boiled rice and a tossed green salad.
Enjoy!
Recommended wine:
Santa Rita Carmenere (2009)
Carmenere is a typical Chilean wine. Santa Rita's bouquet: Fragrant red fruit mingles with subtle spice notes. Taste: Soft, savory tannins are balanced by lush fruit and spice characteristics. A well-rounded and lingering wine, delivering a rich, smooth finish. Pairs with blue cheeses as well.
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