Chilli Mince with Butternut and Beans Picture: Supplied

One would honestly expect my family to rave about more elaborate dishes, but this is one of their favourites and a regular supper standby. 

It improves with keeping and freezes well.

SERVES: 6

You will need: 
30-45 ml canola oil
500 g lean beef mince
2 medium onions, chopped

2,5ml Ina Paarman’s Green Onion Seasoning
15 ml flour
30 ml Ina Paarman's Beef Stock Powder
4-6 cloves of garlic, finely sliced
400 g tin cubed tomatoes
½ cup (125 ml) water
5 ml ground cumin
7,5 ml Ina Paarman's Chilli & Garlic Seasoning
15 ml lemon juice
½ butternut, (about 2 cups) diced 2cm x 2cm
400 g tin drained butter beans
1 x 200 ml Ina Paarman's Peri Peri Coat & Cook Sauce
4 T (½ of 125 ml pack) Ina Paarman's Coriander Pesto

Method

Heat a large saucepan or big deep frying pan, without any oil.

When the pan is hot add the oil, swirl it around and immediately add the mince. 

Stir-fry until crumbly. 

Spoon mince out of the pan. 

Add the onions pre-seasoned with Green Onion Seasoning to the pan with a little more oil and cook until soft. 

Add flour, Stock Powder and garlic and stir through. 

Add tomatoes, water, cumin, Chilli & Garlic Seasoning and lemon juice. Return meat to the pan. 

Simmer very slowly for 20 minutes.

Add butternut and beans. Simmer for 15 - 20 minutes until butternut is soft. 

Add Peri Peri Sauce and Coriander Pesto. Warm through. 

Taste for seasoning. Serve with rice and seasonal vegetables or salad sambals

Recipe supplied by Ina Paarman