kidney – bFeedme

A very hearty, warming dish, based on a traditional Chilli recipe. Serve it with some fresh crusty bread as a great starter for any meal. The consistency shouldn’t be very watery, but it should be a bit more liquid than a more traditional Beef Chilli! After one or two attempts, you’ll begin to recognise if you need to add more Stock, or not add as much!

To make it a bit milder, remove the Chilli seeds after you’ve sliced it up – and to make slicing the Chilli easier, freeze it first – it’ll also last longer in the freezer, still retaining the colour and flavours.

To Serve 4
1tbsp Olive Oil
1 Onion, peeled and finely chopped
175g Minced Beef
2 Garlic Cloves, peeled and finely chopped
1 Red Chilli, sliced
25g Plain Flour
400g Can Chopped Tomatoes
600ml Beef Stock
222g Canned Kidney Beans, drained and rinsed
2tbsp Chopped Fresh Parsley
Salt and Pepper

1. Heat the Oil in a large frying pan, then add the Onions and Minced Beef. Cook until browned off and sealed – around five minutes.
2. Whilst stirring, add the Garlic, Chilli and Flour, then cook for a minute. Add the Can of Chopped Tomatoes, and start adding the Stock into the pan and bring the pan to the boil.
3. Stir in the Kidney Beans, and season very well with Salt and Pepper, before covering tightly with a lid and simmer for twenty minutes.
4. Add the Chopped Parsley, and season to taste. Serve fresh from the pan, along with some Crusty Bread.

Try serving with a big spoonful of Sour Cream on the side as well – just to add a cooling edge if you’ve made it quite hot to taste.

Photo Courtesy of: rjw1

Colourful, taste and cheap to make, this dish makes a superb mid-week supper, especially when served with rice.

Because of the time taken to soak, pre-cook and cook, it’s best to plan well in advance, and then use a slow cooker, left on all day whilst you’re out. Make sure you vigorously boil the Kidney Beans and Black beans to destroy the toxins that are in them.

To Serve 6
2tbsp Corn Oil
1 Onion, chopped
1 Garlic Clove, finely chopped
1 Fresh Red Chilli, finely chopped (deseed if you want less heat)
1 Yellow Pepper, deseeded and chopped
1tsp Ground Cumin
1tbsp Chilli Powder
115g Dried Red Kidney Beans
115g Dried Black Beans
115g Dried Pinto Beans
1l Vegetable Stock
1tbsp Sugar
Salt and Pepper

1. Heat the Oil in a large, heavy-bottomed Saucepan and add the Onion, Garlic, Chilli and Yellow pepper and cook over a medium heat, stirring occasionally for five minutes. Mix in the Cumin and Chilli Powder, and stir for one to two minutes. Add the drained beans and stock and bring to the boil and keep boiling for fifteen minutes.
2. Pour the mixture to the Slow Cooker, cover and cook for around ten hours until the Beans are tender – if you’re leaving it for the entire day, it’s worth putting a little extra liquid in to make sure it doesn’t dry out too much.
3. Season with Salt and Pepper, ladle a third into a bowl, and mash well using a Potato Masher. Return the mashed beans to the Slow Cooker, and stir in well with the sugar.
4. Serve, sprinkled with Chopped Fresh Coriander

Photo Courtesy of: KSDigital

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