Spicy Beef with Beans and Tomatoes
Spicy Beef with Beans and Tomatoes is a ‘Chilli-con-Carne’ style recipe which makes a fantastic main meal served with a jacket sweet-potato and a side-salad.
Serves 4
Per serving: 212 calories, 6.4g fat (excluding accompaniments)
Prep time: 20 min
Cook time: 30 mins
Ingredients
225g lean minced beef
Rapeseed oil spray
1 red onion, finely chopped
2 garlic cloves, crushed
1 red pepper, deseeded and finely sliced
1 x 400g tin of chopped tomatoes
1 red chilli, deseeded and finely chopped
1 x 400g tin of red kidney beans, rinsed
600ml beef stock (use a beef stockpot if necessary)
freshly ground black pepper
Method
- Preheat a non-stick frying pan and spray with rapeseed oil. Add the onion to the pan and cook for 2 – 3 minutes until soft. Add the minced beef to the pan and dry fry until browned. Add the crushed garlic and red pepper and cook for 2 – 3 minutes more.
- Transfer the mixture to a saucepan and add the tomatoes, chilli, kidney beans and beef stock, bringing the pot to a gentle simmer for 20 minutes to allow the sauce to thicken. Season to taste with black pepper.
- Serve with a jacket sweet potato baked in the oven plus a side salad.