– 2 cups of red kidney beans
– a large tin of peeled tomatoes
– 2 large onions
– 4 cloves of garlic
– 500 g minced meat
– a chopped green capsicum
– 2 or 3 bay leaves
– 2 teaspoons cumin
– half a bunch of basil, chopped
– 1 teaspoon cayenne pepper
Into a large pot 2 cups of red kidney beans (not pre-soaked). Add 5 cups of a mixture made from the liquid drained from a large tin of peeled tomatoes (the tomatoes themselves are used later) and your choice of stock. Do not add salt it is said to prevent the beans softening properly. Cover the pot and put the beans to cook over a low heat. South American practice is to add a tablespoon of oil when the beans begin to wrinkle but Raw Materials omits this with no ill-effects. Continue cooking until tender++about 2 to 3 hours.
Meanwhile, finely chop 2 large onions and 4 cloves of garlic and fry gently in a little oil. Add 500 g minced meat (usually beef but take your choice) and fry very slowly until brown. Add the tinned tomatoes, a chopped green capsicum, 2 or 3 bay leaves, 2 teaspoons cumin, half a bunch of basil (chopped), 1 teaspoon cayenne pepper, pepper and salt.
Tip the contents of the frying pan into the beans and simmer slowly till well blended.
Serves 4 to 6.