Nando'S Peri - Peri Soup Stew - cooking recipe

Ingredients

30 ml olive oil
1 large onion, chopped
500 g coarse minced chuck or 500 g topside mince
10 ml garlic, finely chopped
15 ml ground cumin
15 ml nando's garlic peri-peri (or to taste)
5 ml salt
2 1/2 - 5 ml fresh ground black pepper (1/2-1 teaspoon)
5 ml Dijon mustard
250 ml beef stock
800 g red kidney beans
1/2 lime, juice of
15 ml fresh dill, chopped
15 ml fresh parsley, chopped
800 g chopped Italian tomatoes
15 ml tomato paste

Preparation

Heat the olive oil in a large saucepan. Add the onion and cook for 6 minutes until soft and translucent.
Add the meat and cook over medium-high heat, stirring often, until well browned. Spoon out as much fat as possible.
Turn the heat to low and stir in the garlic, cumin, Nando's Garlic Peri-Peri sauce, salt and black pepper. Add the tomatoes, tomato paste, mustard and beef stock. Simmer for 20 minutes.
Drain and rinse the kidney beans. Stir well and simmer for 20 minutes. Taste and correct seasoning.
Add the dill and parsley just before serving.