INGREDIENTS
400g lean beef mince
2 tsp olive oil
1 onion, finely chopped
1 carrot, peeled, diced
2 garlic cloves, crushed
2 tsp ground paprika
1 tsp ground cumin
4 small vine ripened tomatoes, chopped
400g can red kidney beans, rinsed and drained
125ml salt reduced beef stock
1 zucchini, trimmed, diced
150g green beans, trimmed, sliced
4 cups steamed rice, to serve
1 avocado, sliced, to serve
Fresh coriander leaves, to serve
METHOD
- Heat the olive oil in a large saucepan over a medium heat. Add the onion and carrot and cook, stirring, for 5 minutes, or until softened. Add the garlic, paprika and cumin, cook stirring for 30 seconds or until fragrant. Add the mince and cook, breaking up mince with a wooden spoon for 4–5 minutes or until browned.
- Add the tomatoes, kidney beans and stock and bring to the boil. Reduce heat to low and simmer for 10 minutes. Add zucchini and beans and simmer for 5 minutes more or until vegetables are tender. Season with pepper.
- Serve beef mixture with the steamed rice, topped with the avocado and coriander.
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