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Chilli mushroom and bean mince
Chilli mushroom and bean mince
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Prep Time:
40 minutes
Cook Time:
15 minutes
Total Time:
55 minutes
Cozy up with a comforting midweek meal that will warm you up in no time!
Ingredients:
  • 600g beef mince
  • 1 large carrot, peeled, finely chopped
  • 44.40 gm tomato paste
  • 3 x 400g cans crushed tomatoes
  • 200g button mushrooms, thinly sliced
  • 400g can borlotti beans, drained, rinsed
  • 1/2 tsp dried chilli flakes
  • 1 tsp fresh thyme leaves
  • thick toasted bread, to serve
Instructions:
  • In a large saucepan over medium heat, heat 2 tablespoons of oil until shimmering. Add onion and garlic and sauté for 5 minutes until the onion is soft. Crumble in the mince and cook for 15 minutes, stirring occasionally, until browned and cooked through.
  • - In a hot pan, toss in the carrot. Sauté for 5 minutes, stirring occasionally. - Mix in the tomato paste, and continue to cook for 2 to 4 minutes while stirring. - Pour in the crushed tomatoes and crank up the heat to high to bring the mixture to a boil.
  • Lower the heat to medium-low and allow the mixture to simmer without a cover for 20 to 30 minutes, or until the sauce reaches the desired thickness. Season with salt and pepper to taste.
  • In a large frying pan over medium heat, sauté mushrooms in extra oil until light golden and tender, about 5 minutes. Add beans and chili, cook until beans are heated through, about 5 minutes, stirring occasionally.
  • Combine the mushroom mixture with the savoury mince and cook for 1 to 2 minutes until heated through. Serve the mixture over toasted bread, sprinkle with thyme, and enjoy.

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