1) Sweat the onion, garlic, chilli and thyme in 2 tablespoons oil in a large saucepan.
At the same time, brown the mince in a separate pan over moderate heat in a little oil.
2) Add the dried spices to the onion mixture and cook until they release their aroma. Then stir in the beef and mix well. Add the fresh and tinned tomatoes and leave to cook down a little for about 5 minutes.
3) Pour in the stock and stir in tomato puree to taste. Drop the cinnamon and bay leaf in then bring to the boil and leave to simmer.
4) Once the sauce is beginning to thicken add the kidney beans and leave to cook for another 5-10 minutes to allow the beans to soak up the flavours. Check for seasoning.
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|Serving Size: 1 Serving (178g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 6 (8%)|
|Amt Per Serving||% DV|
|Total Fat 0.7g||1 %|
|Saturated Fat 0.1g||1 %|
|Monounsaturated Fat 0.3g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 0mg||0 %|
|Sodium 160mg||6 %|
|Potassium 430.2mg||11 %|
|Total Carbohydrate 15.1g||4 %|
|Dietary Fiber 4.9g||19 %|
|Sugars, other 10.2g|
|Protein 4.1g||6 %|
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Calories per serving: 76
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