• 50g Butter
  • 2 Onions
  • 2 Cloves Garlic
  • 500g Minced Beef
  • 4 tsp Cumin Powder
  • 1 tsp Mild Chilli Powder (2 if you like it hot)
  • 65g Tomato Puree
  • 2 x 425g Cans Red Kidney Beans
  • 300ml Beef Stock
  • Bunch Parsley


  • STEP 1
    Finely chop the onions, crush the garlic and fry gently in the butter for 5 minutes until golden.
  • STEP 2
    Stir in the beef and cook, stirring for 10 minutes.
  • STEP 3
    Add the cumin, chilli powder and tomato puree and stir into beef.
  • STEP 4
    Drain and rinse the kidney beans and add to the pan with the stock. Season with salt and pepper.
  • STEP 5
    Simmer for 25 minutes. Sprinkle with chopped parsley and serve with boiled rice.

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