1-2 tbsp olive oil, plus extra if needed
400 g diced stewing beef
1 onion, finely chopped
2 garlic cloves, finely chopped
1 ½ tsp ground cumin
1-2 tbsp chipotle paste
1 can KOO Red Kidney Beans
1 can All Gold Chopped Tomatoes
1 lime, zested and cut into wedges
¼ small pack coriander, leaves only
Cooked Tastic Rice, to serve (optional)
- Heat the oil in a large pan and cook the beef pieces for a few minutes on each side until browned all over. Remove from the pan with a slotted spoon and set aside.
- Add the onion to the pan, with extra oil if needed, and cook until softened. Stir in the garlic, cumin and chipotle paste, and cook for 1 minute. Sieve the kidney beans, reserving the sauce. Add this sauce, along with the chopped tomatoes and a can full of water, to the pan. Stir well then return the meat to the pan. Bring to a simmer, then cook, covered, for 2 hrs or until the beef is tender (or bake in the oven for 3 hrs at 160degC/140°C fan/gas 3).
- Add the reserved kidney beans and lime zest, season and warm through. Serve with a scattering of coriander leaves, the lime wedges to squeeze over, and rice, if you like.