Mince and beans on pap
|30 ml||canola oil — or olive oil|
|1||onion — finely chopped|
|2||garlic — cloves, minced|
|1||pepper — red or yellow, chopped|
|1||green pepper — chopped|
|10 ml||curry powder — medium|
|400 g||beef mince — lean|
|1||stock cube — beef|
|30 ml||tomato paste|
|400 g||red kidney beans|
|salt and freshly ground black pepper — to taste|
|1 cup||water — boiled|
|3 cup||maize meal — quick cooking|
Heat oil in a frying pan. Add the onions, garlic and fry gently until transparent. Add peppers and cook, stirring continuously until they start to soften a tiny bit but the peppers should not lose their crispy texture.
Add curry powder and stir it in with a wooden spoon.
Add mince and cook until its starts to brown.
Add stock pot and mix it through until dissolved and blended then add the beans and stir them into the mince mixture.
Adjust seasoning with salt and black pepper and serve with freshly chopped parsley on hot pap and chillies.
For the pap:
Transfer the boiling water to a medium sized saucepan. Add the butter into the boiling water and the maize-meal all at once.
Stir it with a fork until it starts to resemble coarse breadcrumbs.
Cover with lid and simmer for 2 minutes.