Chilli Mince with Butternut and Beans

One would honestly expect my family to rave about more elaborate dishes, but this is one of their favourites and a regular supper standby. It improves with keeping and freezes well.

YOU WILL NEED

  • 2 - 3 T (30 - 45 ml) canola oil
  • 500 g lean beef mince
  • 2 medium onions, chopped
  • ½ t (2.5 ml) Ina Paarman’s Green Onion Seasoning
  • 1 T (15 ml) flour
  • 2 T (30 ml) Ina Paarman's Beef Flavour Stock Powder
  • 4 - 6 cloves of garlic, finely sliced
  • 400 g tin cubed tomatoes
  • ½ cup (125 ml) water
  • 1 t (5 ml) ground cumin
  • 1 ½ t (7.5 ml) Ina Paarman's Chilli & Garlic Seasoning
  • 1 T (15 ml) lemon juice
  • ½ butternut, (about 2 cups) diced 2 cm x 2 cm
  • 400 g tin drained butter beans
  • 1 x 200 ml Ina Paarman’s Peri-Peri Coat & Cook Sauce
  • 4 T (½ of 125 ml pack) Ina Paarman's Coriander Pesto
Method

Heat a large saucepan or big deep frying pan, without any oil. When the pan is hot add the oil, swirl it around and immediately add the mince. Stir-fry until crumbly.

Spoon mince out of the pan. Add the onions, pre-seasoned with Green Onion Seasoning, to the pan with a little more oil and cook until soft. Add flour, Stock Powder and garlic and stir through. Add tomatoes, water, cumin, Chilli & Garlic Seasoning and lemon juice. Return meat to the pan.

Simmer very slowly for 20 minutes. Add butternut and beans. Simmer for 15 – 20 minutes until butternut is soft. Add Peri-Peri Sauce and Coriander Pesto. Warm through. Taste for seasoning. Serve with rice and seasonal vegetables or salad sambals.

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