Heat some oil in a metal pot. Over a high heat, brown the minced beef, in batches. Remove and set aside.
Add a little more oil to the pot, turn the heat to medium and add the
onion and pepper. Fry until softened; about 4 minutes. Put the mince
back into the pot and add all the remaining ingredients, except for the
beans. The liquid should just cover the mince; if there is not enough
liquid, add a little water, wine or stock.
Bring to the boil and cook at a brisk bubble for five minutes. Stir
in the beans and their liquid and bring back to a vigorous boil. Open
the Wonderbag and place it next to the hob. Now put a tight-fitting lid
on the pot and immediately transfer it to the bag. Cover snugly with
the cushion, draw the string up tightly and tie a secure bow. (If you
don't have a Wonderbag, turn down the heat and simmer for two hours).
Leave the pot in the Wonderbag for at least two hours, without opening
the bag. This mixture is lovely after four hours, and heavenly after
Serve with El Paso taco shells, sour cream (or Greek yoghurt whisked
with lemon juice, a clove of crushed fresh garlic and a few tablespoons
of mayonnaise), grated cheese, avocado or guacamole, chopped tomatoes,
cucumber and coriander, and a shower of shredded lettuce.
Reprinted with the permission of Scrumptious South Africa. To visit Scrumptious South Africa's blog click here...