1 kettle to boil the beef stock water (or use the small pan)
Wooden spoon (though I use a normal metal spoon from my cutlery)
2 gas hobs
1 chopping board
1 good kitchen knife
Fridge (if not cooking straight away)
Sieve for draining the rice
500g minced beef
Splash of olive or vegetable oil (just enough to cover the bottom of the pan)
1 large onion, peeled and diced
1 red pepper, diced
2 tablespoons of tomato purée
2 cloves of garlic, peeled, finely diced
1 beef stock cube
1 400g tin of chopped tomatoes
1 200g tin of baked beans
1 teaspoon of paprika
1 teaspoon of ground cumin
1 teaspoon of hot chilli powder
½ teaspoon of dried marjoram
1 teaspoon of sugar
Salt and pepper
Plain boiled long grain rice, to serve
Prepare the vegetables. Oh, and have a glass of wine on hand to enjoy the process that little bit more.
Heat the oil in a large non-stick pan on a low–medium heat and then add the onions to cook for about 5 minutes or until the onions are soft and slightly translucent, stirring frequently.
Add the garlic, red pepper, paprika, ground cumin and the chilli powder. Give it a good stir and cook for another 5 minutes, stirring occasionally.
Add the meat to the pan and break it up with your spoon or a spatula, keep stirring and turning for 5 minutes or until the meat is no longer pink and breaks up easily. Ensure the heat is high enough to fry the meat and not stew it.
Create the beef stock using a stock cube and 300ml of boiling water. Add this to the pan along with half of the tin of chopped tomatoes. Add the marjoram and sugar and a good shake of salt and pepper. Add the tomato purée and stir in well.
Bring the whole mixture to a simmer and add a lid. Now leave for 20–30 minutes, stirring occasionally. Check the pan occasionally and stir to ensure nothing sticks to the bottom of the pan. If the mixture gets too dry then add a little water, although it is likely you will instead have to boil off any excess water towards the end.
Add the baked beans including the sauce and stir until the mixture is thick and moist. Once ready, add the lid, turn off the heat and leave for 10 minutes.
Boil the rice for 10–15 minutes in just enough water to cover the rice.
Simply serve onto the long grained rice and enjoy!
A complete self-confessed VW nutjob. My VW T4 is actually my first and only VW I have ever owned but I love it. Having bought my van as a straight forward panel van, I enjoyed the process of converting it how I wanted. Now the van is all done, it's getting out and exploring I love to do.