Categories: May

Ingredients

• 100g dried cannellini beans, soaked overnight, then drained
• 1kg lean, cubed casserole or stewing steak
• 1/2 bottle (375ml) red wine
• 4 sprigs fresh rosemary
• 1 tbsp olive oil
• 1 small onion, chopped
• 2 large garlic cloves, chopped
• 4 rashers streaky bacon, chopped
• 1 tsp cumin seeds
• 2 x 400g cans chopped tomatoes
• 1/2 -1 tsp dried chilli flakes
• 1 tsp or 1 cube sugar
• 142ml carton sour cream
• fresh coriander and sliced red chilli, to garnish (optional)

Directions

1. Put the steak in a large bowl with the red wine and rosemary. Set aside for an hour or two, stirring from time to time – this tenderises and flavours the meat.

2. Heat the oil in a large pan and cook the onion, garlic and bacon for 3-4 minutes. Add the cumin seeds and cook for a minute more. Add the steak, wine and rosemary to the pan. Stir in the chopped tomatoes then fill one of the empty tomato cans with water and add that to the pan too. Stir in the drained beans, chilli (1/2 tsp makes it medium hot, 1 tsp is quite fiery), paprika, sugar and some salt and pepper. Bring to the boil, allow to bubble rapidly for 10 minutes, then lower the heat, cover and simmer for 1 hour. Remove the lid and cook gently for another hour until the meat and beans are tender.

3. Divide between 6 bowls, top with sour cream and garnish with fresh coriander and sliced red chilli. Serve with boiled rice and guacamole.

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