Serves 6
Prep Time: 5 Minutes
Cook time: 40 Minutes
Rugby is the preferred game to watch and play in the Doyle household. With both my husband Paddy, youngest daughter Jane and son Keith all playing the beautiful game for Scarriff. I have spent many a wet Sunday morning shouting for Keith and his team mates when he played for Lough Derg Saints and Young Munster. Beckha and I along with the support of Brendan Magill started up the first girl’s rugby team in Scarriff.
A fever descends upon our house when it approaches the PRO 14, 6 Nations and of course the Rugby World Cup. The apps get downloaded and the meal planning begins. The thinking hat goes on for what will feed the masses and is easy to cook and clean up afterwards. I hope you enjoy, if you do not like beans replace with any vegetables you like.
A quick note about beans, always drain a tin of your chosen beans under cold running water to wash off liquid they were sitting in. It is not the beans that cause the dreaded flatulence- its the liquid they once sat in. “Beans, Beans Good For Your Heart, The More You Eat The More You Fart” All lies.
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Ingredients
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Method
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Local Suppliers
Serves 6
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1 finely chopped onion
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2 cloves of crushed garlic
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3 tblsp olive oil
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2 400g tins chopped tomatoes.
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1 400g tin of kidney beans (drained and rinsed).
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1 400g tin of chickpeas (drained and rinsed).
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1 medium carrot (grated)
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2 sliced bell peppers ( yellow or red they are sweeter in my opinion)
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500g good quality mince beef.
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Pinch of salt & freshly ground black pepper
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3 Cups of basmati rice.
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6 Cups of hot water
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Coriander and greek yogurt to garnish.
Buon Appetito,
Tracey
- Finely chop onion and crush garlic.
- Grate the carrot and slice the peppers.
- Heat olive oil in a large frying pan or saucepan. Add in onion, garlic, spices and black pepper - cook on low heat for 5 minutes.
- Add in mince continue to cook and stir for a further 10 minutes.
- Add in carrot, peppers, tomatoes and beans Reduce heat and continue to stir. Cook for a further 20 minutes with the lid on.
- Boil 6 cups of water and place in a saucepan, add 3 cups full of basmati rice to it. Stir and place on a medium heat with the lid tightly on the saucepan. Cook for 7 minutes or until rice has soaked up all the liquid.
- Check chilli con carne for seasoning, add salt and pepper.
- Serve with the rice and sprinkle with freshly chopped coriander & greek yogurt if desired.
- Minced Beef from Joey Kavanaghs Butchers, Main Street, Scarriff, Co. Clare.
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