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Ingredients :
Serves 4
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1 large onion, peeled and finely chopped
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1 red pepper, deseeded and chopped
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1 tbsp freshly chopped oregano
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½ tsp hot paprika
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425g can red kidney beans, drained
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300g / 11oz fresh beef mince
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salt and freshly ground black pepper
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4 tbsp sunflower oil
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1 garlic clove, peeled and crushed
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400g can chopped tomatoes
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1 tbsp freshly chopped coriander, to
garnish
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freshly cooked rice, to serve
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Method :
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Make the meatballs by blending half the
onion, half the red pepper, the oregano, the paprika and 350g / 12oz of
the kidney beans in a blender or food processor for a few seconds. Add
the beef with some seasoning and blend until well mixed. Turn the
mixture onto a lightly floured board and form into small balls.
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Heat the wok, then add 2 tablespoons of
the oil and, when hot, stir-fry the meatballs gently until well browned
on all sides. Remove with a slotted spoon and keep warm.
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Wipe the wok clean, then add the
remaining oil and cook the remaining onion and pepper and the garlic
for 3-4 minutes, until soft. Add the tomatoes, seasoning to taste and
remaining kidney beans.
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Return the meatballs to the wok, stir
them into the sauce, then cover and simmer for 10 minutes. Sprinkle
with the chopped coriander and serve immediately with the freshly
cooked rice.
Nutritional Facts per 100g :
energy 112kcals/471kj protein 6g carbohydrate 12g fat 5g fiber 2g sugar 3g sodium 0.1g
√ cow's
milk-free
√
egg-free
√
gluten-free
√ wheat-free
√ nut-free
√ seafood-free |
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