Spicy Bean and Vegetable Stew
Servings: 6
Prep Time: 25 mins
Cook Time: 45 mins
Description:
Big flavours for a big pie, this hotpot pie has a topping of sliced potatoes over a scrumptious array of vegetables, beans and spices; a feast for all – vegetarian or not.
Ingredients:
- 2 tbsp oil, beef dripping or lard
- 200g/7oz smoked bacon lardons
- 1 onion, finely diced
- 1 green pepper, finely diced
- 250g/9oz beef mince
- 3 garlic cloves, crushed
- 1 tbsp mustard powder
- ½ tsp ground cloves
- 100ml/3½fl oz bourbon whisky
- 500ml/18fl oz passata or chopped tomatoes
- 1 tbsp brown sugar
- 1 tsp molasses
- 1 tbsp hot sauce (or to taste)
- 1kg/2lb 4oz cooked haricot or pinto beans
- 500ml/18fl oz. beef stock or consommé
- salt and freshly ground black pepper
Method:
- Heat the oil in a large stockpot or casserole. Add the bacon, onion and pepper and fry for 10 minutes, or until the fat has rendered out of the bacon and the onion and pepper are caramelizing. Let the bottom of the pan build up a bit of a crust as this will add to the flavor.
- Add the beef and fry until it is well browned.
- Add the garlic, mustard powder and cloves, then pour in the bourbon and stir to loosen the crust on the bottom of the pan. Stir again vigorously until the crust has disappeared.
- Add the passata, sugar, molasses and hot sauce. Stir to combine then add the beans and stock.
- Season generously with salt and pepper and simmer, stirring very regularly to stop it catching on the bottom, for about 25 minutes. The sauce should be well reduced and thick and the beef should be cooked through.