Thursday, October 15, 2015

Chilli Concarne with White Beans

Long, long time ago when I was young, my mother had to soak (small) kidney beans overnight for this dish. Now we have canned beans - ready to cook, no more soaking. I think canned red beans are still quite firm and a bit chewy. suitable for long cooking. I like white beans (Cannellini), they are a lot softer and quicker to cook. They are also a bit bland so you can be a bit heavy handed with seasoning.

For 2, you'll need:

250 grams Premium Beef Mince
2-3 rashers bacon, chopped
350 gram can Cannellini Beans, rinsed and drained
1 1/2 cups canned chopped tomatoes in juice
1 tablespoon ketchup
1/2 onion, finely chopped
1 clove garlic, chopped or minced
1 - 2 tablespoon Marsala or Port
Oil for frying
2-3 tablespoons Sour cream
1/2 teaspoon salt
1 teaspoon smoked paprika
1/4 oregano
1/2 teaspoon white sugar
Chilli Powder

Mix the dry ingredient from salt down to pepper in a small jar and set aside.

Fry bacon in an iron casserole until crispy, remove from the casserole and drain on paper towel. In the same casserole, fry onion and garlic until fragrant, add mince and brown for a few minutes then add Marsala. Add beans, shopped tomatoes - bring to the boil and place lid on. Decrease the heat to low and let it simmer for half an hour or so.

Add ketchup and dry seasoning and a bit of bacon. Taste and add more salt, chilli powder and sugar if needed. Let it boil for a few minutes and remove from heat. Serve warm garnished with sour cream and crispy bacon and don't forget some garlic bread (and brush your teeth well after eating this:)

No comments:

Post a Comment