a big handful of dried kidney beans
2 tbsp olive oil
2 spanish onions, chopped
3 garlic cloves, crushed
1 kg minced beef
1 tbsp ground coriander
1 tsp ground cumin
1 bay leaf
1 tsp smoky paprika
750ml Passata (I make and bottle my own)
1 red capsicum (I tell Poppy it's tomato)
2 birdseye chillies
Starting the night before, soak your kidney beans in a big bowl of water for at least 12 hours.
The next day, begin by cooking the onion and garlic until golden. Add the meat and cook, stirring well until browned. Add spices and cook another few minutes.
Add drained beans, Passata, capsicum, oregano, water and season with salt and pepper. Bring to boil, then lower heat to a slow simmer, cover and cook, stirring occasionally for about 3 hours.
Add extra water if needed. When ready to serve, I add the chopped chillies to ours but not to Poppy's. I have to deal with enough food suspicion as it is from her. Garnish with coriander.
I like to serve this with corn chips, sour cream and guacamole.
For the guacamole, I mash two avocados, add some lime juice, coriander, finely diced tomato and spring onion. Yum.
Should probably serve about six, but we are very greedy.