- 500 lean minced beef
- 3 garlic cloves peeled and finely chopped
- 2 ground coriander
- 400g can of red kidney beans drained and rinsed
- fl baked sea salt
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- lean minced beef5002.69
- peeled and finely chopped3 garlic cloves,0.45
- ground coriander21.10
- drained and rinsed400g can of red kidney beans,1.75
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Place a large non-stick saucepan over a medium heat. Add the beef and onions and cook for 5 minutes, stirring regularly and pressing the beef against the sides of the pan to break up any lumps.
Add the garlic, chilli powder (1 to 2 teaspoons, to taste), cumin and coriander. Fry for 1 to 2 minutes, stirring continuously.
Sprinkle over the flour and stir well so everything is evenly coated.
Slowly pour in the wine, stirring constantly, then add the stock and continue stirring until smooth.
Add the tomatoes and kidney beans, then stir in the tomato purée, caster sugar, oregano and bay leaf.
Season with a pinch of salt and plenty of freshly ground black pepper.
Bring the mixture to a gentle simmer, then cover loosely with a lid.
Reduce the heat and simmer gently for 45 minutes, stirring occasionally, until the mince is tender and the sauce has thickened.
Taste, adjust the seasoning if needed, and serve. 🍲
