125 g (1/4 lb) 1/2 cup red kidney beans, cooked until soft
reserved cooking liquid
up to 1 1/4 cups (10 fl oz) 300 ml stock
2 medium sized red peppers
2 medium sized onions
1 large clove garlic
1 lb (450 g) minced beef (ground beef)
2 tsp (10 ml) paprika
2.5 ml (1/2 tsp) cayenne pepper
juice 1/2 lemon
2 tbsp (30 ml) chopped coriander or parsley
reserved cooking liquid
up to 1 1/4 cups (10 fl oz) 300 ml stock
2 medium sized red peppers
2 medium sized onions
1 large clove garlic
1 lb (450 g) minced beef (ground beef)
2 tsp (10 ml) paprika
2.5 ml (1/2 tsp) cayenne pepper
juice 1/2 lemon
2 tbsp (30 ml) chopped coriander or parsley
method
1. Measure the cooking liquid from the beans and make it up if necessary with stock to 275 ml (1/2 pt) or 1 1/4 cups.
2. Remove the stalks and seeds and finely chop the peppers.
3. Finely chop the onions and garlic.
4. Heat the oil in a large saucepan or large frying pan on a low heat.
5. Mix in the onions and garlic and cook them until they are soft.
6. Raise the heat to high and mix in the beef.
7. Break it up well with a wooden spoon and stir it about until it browns.
8. Mix in the paprika, cayenne pepper, beans, red peppers and lemon juice.
9. Pour in the stock and bring it to the boil.
10. Cover the pan, lower the heat and simmer for 45 minutes.
11. Serve with a savoury rice or pasta.
2. Remove the stalks and seeds and finely chop the peppers.
3. Finely chop the onions and garlic.
4. Heat the oil in a large saucepan or large frying pan on a low heat.
5. Mix in the onions and garlic and cook them until they are soft.
6. Raise the heat to high and mix in the beef.
7. Break it up well with a wooden spoon and stir it about until it browns.
8. Mix in the paprika, cayenne pepper, beans, red peppers and lemon juice.
9. Pour in the stock and bring it to the boil.
10. Cover the pan, lower the heat and simmer for 45 minutes.
11. Serve with a savoury rice or pasta.
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