Celebrate: 120 Years of Blue Ribbon Recipes
There is a limited print run so be sure to get in early.
Want to take a sneak peek of what’s on offer? Try this recipe for Chilli Bean Hot Pot from Annie McAllister, mother of Year 11 student Bridget Lieberman.
This is the recipe that we’ve used a few times (with great success) at the Mum’s soup lunch – and one we used at our house when the kids were little and I was sick of baby food. It is now a favourite in paper cups with a spoon on Sunday night when the kids have friends over.
Preparation time 15 minutes
Cooking time 30 minutes
2 tbsp oil
2 red onions (diced)
4 cloves of garlic (crushed)
5 tsp chilli flakes
5 tsp ground cumin
5 tbsp chopped fresh coriander root and stem
3 tsp ground coriander
1 kg beef mince
2 tbsp tomato paste (or tomato puree)
8 tomatoes (diced)
2 cans of 420g red kidney beans (drained and rinsed
2 l of beef stock
6 tbsp chopped fresh coriander leaves
½ cup of sour cream (or plain yoghurt)
Heat the oil in a heavy based saucepan over medium heat. Cook the onion for 2-3 minutes (or until softened).
Add the garlic, chilli flakes, cumin, fresh and ground coriander and cook for a minute.
Add the mince and cook for 3-4 minutes – or until cooked through. Break up any lumps.
Add the tomato paste, fresh tomato, beans and stock. Bring to the boil.
Reduce the heat and simmer for 15 – 20 minutes until rich and reduced slightly.
Remove any scum on the surface.
Stir in the chopped coriander.
Serve with sour cream and a sprinkle of coriander on top.
Serves 8 in bowls and 12 in coffee sized paper cups.
Minor adjustments: I sometimes reduce the chilli or use fresh chilli instead – depending on who will be eating it (and the age of the children).