A classic blast from the past and still one of my favourite week day winter feasts. Why stop making tasty meals just because fashions change? I much prefer to make this with dried rather than canned beans but, if time is pressing, go ahead and take the short cut; it will reduce the cooking time by up to 3 hours. This is also a large volume recipe (I tend to eat some and freeze some) but, given the quantitites, it can easily be halved. Naturally, you should adjust the chilli content (how many, seeds or no seeds) to suit your personal preference.
For some variations, try using minced pork instead of beef and/or black beans in place of the red kidney beans. Black beans cook considerably faster than red kidney beans so keep checking after about 2 hrs simmering.
|serves:||8 – 10|
|preparation time:||30 mins|
|cooking time:||4 hrs|
- 500g dried red kidney beans, soaked overnight
- 2 tbs oil
- 2 large onions, halved and sliced
- 2 green peppers, deseeded and sliced
- 6 medium hot red chillies, chopped
- 6 cloves garlic, crushed
- 2 tbs cumin seeds, crushed lightly
- 1 kg ground beef
- 4 tbs mild chilli powder
- 1 tbs ground paprika
- 1 tsp ground black pepper
- 3 400g tins plum tomatoes, chopped
Drain the soaked kidney beans, put them in a large casserole, cover them well in fresh water and boil them rapidly for 10 mins. (This is said to remove toxins from the skins.) Drain them again and reserve.
Clean out the large casserole and heat the oil in it over moderate heat. Add the onions and sweat them until they begin to soften. Now add the red pepper, stir, and sweat them until they soften also. Stir in the chillies, garlic and cumin seeds and cook for about 2 minutes more. Add the ground beef and continue to cook, stirring frequently until the beef is browned. Stir in the mild chilli powder, paprika and black pepper and stir this into the beef and vegetable mixture. Add the tomatoes, about half a can of water and the red kidney beans and stir all together. (On no account be tempted to add salt at this stage – it will toughen the beans.) Bring everything to a simmer, reduce the heat to very low, cover the pan and simmer it, stirring occasionally, for about 3 hours unti the beans are tender.
Now it is safe to add salt. I’d suggest about a tablespoon (I know, sounds a lot) but do your own thing. Stir and cover again and cook for about a further 30 minutes to allow the salt to develop the flavours.
I’m a fan of rice with this, particularly Camargue Red rice if you can find it. It seems to me to be a pleasant equivalent of brown rice (which I personally don’t like).