Geoff Jansz introduced us to one his favourite recipes, the crowdpleasing ‘Blazing Saddles Beef and Beans’. ‘Beef and Beans’ is great for nachos, tacos, or even by itself as a tasty dip.
This is a great meal for freezing. Quantities given are enough for a meal with extra left over to store in the freezer for that night when you don’t feel like cooking.
2 tablespoons oil 3 onions, diced 2 capsicums, diced 3 cloves of garlic, chopped 1.5kg ground beef mince 200g tomato paste 2 tins pureed tomatoes 1 teaspoon cracked black pepper 2 teaspoons sweet paprika 2 tablespoons powdered/ground cummin powder Tabasco sauce 2 cans red kidney beans, drained
Place a pot on high heat and warm 2 tablespoons of oil. Toss in onions, capsicum and garlic, and stir for about 3 minutes or until softened. Remove cooked onions, capsicum and garlic to a separate bowl. Return pot to heat and brown ground beef mince. When meat is brown and sizzling, tip in cooked onion, capsicum and garlic mix, tomato paste, pureed tomatoes, cracked pepper, sweet paprika, cummin powder and Tabasco to taste. Stir gently until combined, and add enough water to just cover ingredients. Reduce heat and simmer for 1 hour. Check after 55 minutes, and add red kidney beans.
This recipe will make enough for one meal of nachos (with salad) for eight people, with some left over that can be kept in the freezer for up to three months.
Tip: When preparing the meal for the freezer use a clean container with a tight-fitting lid. Label clearly.