- 1 white onion chopped
- 2 tbsp tomato puree
- 800 g chopped tomatoes
- 400 g kidney beans in water drained and rinsed
- 200 g cannellini beans drained and rinsed
- 400 g ground minced beef
- 400 g fillet steak diced
- 1 ½ tsp chilli powder
- 1 tsp dried oregano
- 1 tsp ground cumin
- ½ tsp paprika
- Olive Oil
Heat two tablespoons olive oil in a wide bottomed pan and sauté the onion until soft, around 6-7 minutes. Add in the minced beef and cook over a high heat until browned.
In a separate pan, heat a little olive oil, season the fillet steak with salt and pepper and cook over a high heat until browned on all sides.
Stir in the tomato puree, chilli powder, ground cumin, oregano, paprika and season with salt and pepper. Pour in the two tins of tomatoes followed by the beans then bring to the boil.
Reduce the heat and simmer for around 20 minutes. Add in the browned fillet steak for the last five minutes.
Serve with brown rice, a dollop of sour cream and some sliced spring onions.
Or you can serve with tacos.
Did you make this recipe?
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