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How to make Chilli mushroom and bean mince

Yield = 4
Prep time: 0:40
Cook time: 0:15
Total time: 0:55

Ingredients

  • 2 tablespoons olive oil
  • 1 brown onion, finely chopped
  • 2 garlic cloves, crushed
  • 600g beef mince
  • 1 large carrot, peeled, finely chopped
  • 2 tablespoons tomato paste
  • 3 x 400g cans crushed tomatoes
  • 1 tablespoon olive oil
  • 200g button mushrooms, thinly sliced
  • 400g can borlotti beans, drained, rinsed
  • 1/2 teaspoon dried chilli flakes
  • 1 teaspoon fresh thyme leaves
  • thick toasted bread, to serve

Method

  • Step 1 Heat 2 tablespoons of oil in a large saucepan over medium heat. Add onion and garlic. Cook, stirring occasionally, for 5 minutes or until onion is soft. Add mince. Cook, stirring with a wooden spoon to break up mince, for 15 minutes or until browned.
  • Step 2 Add carrot. Cook, stirring, for 5 minutes. Add tomato paste. Cook, stirring, for 2 to 4 minutes. Add crushed tomatoes. Increase heat to high. Bring to the boil.
  • Step 3 Reduce heat to medium-low. Simmer, uncovered, for 20 to 30 minutes or until sauce thickens. Season with salt and pepper.
  • Step 4 Meanwhile, heat extra oil in large frying pan over medium heat. Add mushrooms. Cook, stirring, for 5 minutes or until light golden and tender. Add beans and chilli. Cook, stirring, for 5 minutes or until beans are heated through.
  • Step 5 Stir mushroom mixture into savoury mince. Cook for 1 to 2 minutes or until heated through. Spoon over toasted bread. Sprinkle with thyme. Serve.