Ingredients
1 brown onion, roughly chopped
2 cloves garlic, finely chopped
1 tsp olive oil
1 tsp ground cumin
1/2 tsp ground coriander
1 tsp smoked paprika
1kg premium mince
1 Tbsp balsamic vinegar
1 Tbsp soy sauce
2 bay leaves
680g bottle tomato passata
250ml water
2 Tbsp tomato paste
2 x 400g cans red kidney beans, rinsed well
tabasco, salt and pepper to taste
guacamole, steamed rice, green salad and sliced chilli to serve
Preparation
Gently fry onion and garlic in oil in a large stockpot until softened. Add spices. Cook, stirring, for a minute, then turn up heat and add mince. Stir well, breaking up lumps until meat is well-coloured. Add vinegar, soy sauce, leaves passata, water and paste. Mix well. Add beans. Season with tabasco. Cover. Simmer for 30 to 45 minutes. Season with salt and pepper. Serve with guacamole, rice, green salad and chilli.
