Mexican mince and bean bredie

By admin
07 December 2011

Serves 4

15 ml (1 T) olive oil

1 onion, roughly chopped

1 garlic clove, finely chopped

1 red chilli, finely chopped

1 green sweet pepper, cubed

500 g mince

5 ml (1 t) smoked paprika

5 ml (1 t) cumin

30 ml (2 T) tomato puree

1 can (410 g) tomato and onion mix

1 can (410 g) butterbeans

1 can (410 g) red kidney beans

salt and pepper to taste

125 g spaghetti, boiled and drained

1 Heat the olive oil in a saucepan and fry the onion, garlic, chilli and sweet pepper for a few minutes. Add the mince and spices and fry for about 5 minutes.

2 Add the tomato puree and tomato and onion mix and simmer for 5-10 minutes, stirring occasionally. Stir in the beans and simmer for 5 minutes. Season to taste with salt and pepper.

3 Serve hot on cooked spaghetti or tortillas.

By Esther Malan and Bernice van der Merwe

Picture: David Briers

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