Easy Ground Beef and Kidney Beans Recipe

Course Dinner, Lunch, Main Course

Cuisine Continental

Diet Gluten Free

Prep Time 5

Cook Time 30

Total Time 35

Servings

Calories 369kcal

1-2 tablespoon cooking oil
1 medium-sized onion (diced)
2 cloves garlic (minced)
1 lb ground meat - approximately 450 grams (use ground beef, pork, or a mixture of both)
salt and pepper to taste
1 teaspoon ground sweet or smoked paprika
½ teaspoon cumin
1 can canned tomatoes - 14.5 oz or 411g (or 4-5 large fresh tomatoes)
⅓ cup beef stock or water
1 can kidney beans - 15.5 oz can, approximately 440grams (drained and rinsed)
fresh parsley, chopped

Heat oil in a large pan over medium heat. Add the diced onion and cook for 2-3 minutes until softened. Stir in the minced garlic and sauté for another 30 seconds until fragrant.
1-2 tablespoon cooking oil, 1 medium-sized onion, 2 cloves garlic
Add the ground meat to the pan, and stir to combine. Allow the meat to brown, about 5 minutes.
1 lb ground meat - approximately 450 grams
Season with salt, pepper, cumin; and ground paprika. Cook until browned, breaking it up with a spoon as it cooks.
salt and pepper to taste, 1 teaspoon ground sweet or smoked paprika, ½ teaspoon cumin
Pour in the canned tomatoes and beef stock (or water). Stir well, bring to a simmer, and let cook for 15-20 minutes stirring from time to time, until the sauce thickens.
1 can canned tomatoes - 14.5 oz or 411g, ⅓ cup beef stock or water
Add the kidney beans, stir and cook covered for a further 5 minutes.
1 can kidney beans - 15.5 oz can, approximately 440grams
Garnish with fresh chopped parsley and serve hot with your favorite side dishes
fresh parsley, chopped