Serves: 4
Preparation Time:10 mins
Cooking Time: 45 mins
Ingredients:
500g minced beef
1 red pepper, deseeded and diced
2 Onions thinly sliced
1 tbsp Coconut Oil
1 tin Chopped Tomatoes
Salt to taste
1 tsp Ground Cumin
1 tbsp Chilli Powder
1 tsp Paprika
1 stock cube
Garlic - 2 cloves, finely chopped
2 tbsps Tomato Puree
2 tins Red Kidney Beans
½ tsp Dried Marjoram
Method:
• Heat the Coconut Oil in a pan, add the Salt and Onion and cook until the onion is lightly browned. Then add the Garlic and fry for another 2 minutes.
• Add the red pepper, Ground Cumin, Chilli Powder and Paprika, mix well and cook for 5 minutes.
• Turn up the heat and add the minced beef, stirring continuously until it is all browned.
• Add the Chopped Tomatoes, Dried Marjoram, stock cube and enough water to create the desired sauce consistency, bring to the boil and then simmer, uncovered, for 20 minutes.
• Add the Red Kidney Beans and cook for a further 10 minues. Serve hot.
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