Chilli Con Carne

You will need:

500g mince
1 medium onion
½ tsp chilli flakes (or fresh chopped chilli)
2 tbsp oil
1 garlic clove
1 tin of chopped tomatoes
1 tin of red kidney beans, drained
Tabasco, to taste
beef stock cube
other diced veg., if required

Method

  1. Add the oil to a frying pan and heat gently with the chilli flakes or fresh chopped chilli.
  2. Chop the onion and crush the garlic.  Add to the frying pan and fry gently until soft (about 5 minutes).  At this stage any other diced vegetables that you want to add can be added (e.g. pepper, carrot, celery)  Cook for another 5 minutes if adding veg.
  3. Add the mince and fry on a medium heat until cooked through and no longer red.
  4. Add the chopped tomatoes and kidney beans, turn the heat down and simmer until some of the liquid has been absorbed (about 10 minutes)  If more liquid is needed, add a beef stock cube in a little boiling water.
  5. Check the seasoning and add Tabasco, if needed.

Serve with rice.

Smoky Beans with Basil and Bacon

Ingredients

2 tbsp olive oil for cooking
1 small onion finely chopped
2 rasher smoked back bacon
420 g can canellini beans rinsed and drained
2 large tomatoes roughly chopped
6 large basil leaves
Tabasco sauce

cheddar cheese or similar grated

Method

  1. Heat the oil in a saucepan and fry the bacon until golden and crisp.  Remove from the pan, leaving the oil.
  2. Add the finely chopped onion.  Stir and soften for about 5 mins.
  3. Add the tomatoes and beans.  Stir well and cook for another few minutes until the tomatoes soften.
  4. Shred the basil and add to the pan along with a few drops of Tabasco, to taste.

Serve on hot buttered toast with the bacon and top with the grated cheese.