A very tasty hot pot made with your own fresh vegetables. Add more Tabasco for a great cowboy punch!
Ingredients:
Fry Light - low calorie spray
700g extra lean minced beef
2 onions, roughly chopped
400g carrots, peeled and thickly sliced
225g runner beans cut
700g medium waxy potatoes, thickly sliced
1.2L hot beef stock
4 tbsp tomato puree
2 425g cans of baked beans
A dash of Tabasco sauce
Salt and freshly ground black pepper
A large handfull of chopped fresh parsley and chives
700g extra lean minced beef
2 onions, roughly chopped
400g carrots, peeled and thickly sliced
225g runner beans cut
700g medium waxy potatoes, thickly sliced
1.2L hot beef stock
4 tbsp tomato puree
2 425g cans of baked beans
A dash of Tabasco sauce
Salt and freshly ground black pepper
A large handfull of chopped fresh parsley and chives
Method:
- Place a large pan sprayed with fry light over a medium heat and fry the mince until browned
- Add the onions, carrots, runner beans and potatoes and stir.
- Add the stock and tomato puree, bring to the boil then turn the heat down and simmer gently for 30 minutes until the vegetables are tender.
- Stir in the baked beans and Tabasco sauce and heat through and season.
Divide the mixture into bowls and serve with a sprinkle of fresh parsley and chives.