Beef and bean hotpot recipe
Beef and Bean Hotpot recipe
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|400 g||small pasta|
|500 g||beef mince|
|2 clove(s)||garlic, minced|
|4 sprig(s)||parsley, chopped|
|salt and freshly ground black pepper|
|2 tbsp||olive oil|
|2 tbsp||tomato puree|
|300 ml||vegetable stock|
|12||green olives, stones removed and halved|
|1 can(s)||corn, drained|
|1 can(s)||kidney beans, drained|
|1 can(s)||tomatoes, diced|
In a saucepan, heat the oil and stir-fry the minced meat until brown and crumbly. Add onion and garlic and fry for some more minutes. Season with salt and pepper. Stir in the tomato purée and cook for another minute. Add the stock and bring to a boil. Reduce the heat and simmer for 30 minutes. Stir in tomatoes, corn, olives and beans and simmer for another 5-10 minutes.
Cook the pasta in salted water until al dente. Drain, add to the hotpot and toss. Stir in the parsley and season to taste with salt, pepper, chili and sugar. Serve immediately.
ca. 20 min
Cooking / Baking Time:
ca. 50 min
Grade of difficulty:
Calories per portion:
Reference: Beef and bean hotpot recipe
Recipe type: xarchivex
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