Spicy Mince and Beans Stew
I made this yesterday in less than half an hour and it was comforting and oh so tasty! A back of the press kinda of stew but a very happy and surprisingly good mix of flavours.
Pricing (this is for 4 hungry people):
350 g of lean mince beef €3.69 (Lidl); 500 g of pork mince €2.49 (Lidl); 1 large onion (€0.49 for 3 in Lidl); 1 large tin of black eyed beans (back of the press but let’s say €1.50); 2 whole large red new mexico chillis and 1 dry chipotle chilli (back of the press but let’s say €2.50); 1 packet of herb wraps (€0.89 in Lidl); Cherry tomatoes straight from the garden €0.00; juice of 1/2 lemon This comes up to €11.22 for the dish and so just above €2.80 per person which I’m sure you’ll agree is excellent value
350 g of lean mince beef; 500 g of pork mince; 1 large onion; 1 large tin of black eyed beans; 2 whole large red new mexico chillis and 1 dry chipotle chilli; 1 packet of herb wraps; handfull of cherry tomatoes; juice of 1/2 lemon/ large splash of soy sauce; large splash of fish sauce.
Dry fry the peppers for about 5 to 7 min on medium heat. Cover with just boiled water and leave it to soak for 20 min. Drain, remove the stalk and place pack in the pot. Add your soy sauce, your fish sauce and lemon juice along with your cherry tomatoes and blitz/ puree/ mash whichever way you prefer (I used the soup blender). Add a good bit of vegetable oil and throw in your cut up onion. In a bowl mix your pork and beef mince. I don’t know about you but I like to use my hands for this. It’s messy but strangely satisfying and you just don’t get the same mixing powers with a spoon, I find. Add your meat to the pot with half a glass of water and cover the pot. Let it cook down on low heat for about 15 min until the meat is nearly all cooked. Add your drained beans and let that warm through again on low heat for another 15 min.
Gently fry some cut up tortilla chips and sprinkle with salt for dunking.