John Myers
Bean and Minced Meat Saucepan
The perfect bean and minced meat saucepan recipe with a picture and simple step-by-step instructions.
- 250 g White beans
- 500 g Mixed minced meat
- 0,5 pole Leek, finely chopped
- 1 Fresh carrots, finely diced
- 100 g Celeriac, finely diced
- 2 Garlic cloves, finely chopped
- 1 Chilli pepper, finely chopped
- 5 pickled Dried tomatoes, finely chopped
- 1 tsp Fennel seeds
- 1 tsp Coriander seeds
- 300 ml Poultry stock
- 1 Can Chopped tomatoes
- Black pepper from the mill
- Salt
- Oil
- Parsley, chopped
- 1 tbsp Powdered sugar
- Soak the white beans overnight and then simmer for about 5 hours at a low temperature, then strain over a sieve. Roast the fennel and coriander seeds in a pan without fat until they start to smell and then crush them in a mortar.
- Heat some oil in a saucepan and fry the minced meat until crumbly, then add the celery, leek, garlic, carrot, garlic, chilli and dried tomatoes, dust with powdered sugar and roast for a few minutes. Then add the fennel, coriander and salt and pepper and top up with the chicken stock and the chopped tomatoes. Bring to the boil once, then set to the lowest temperature, add the white beans and leave to stand for about 2 hours with the pot closed, do not boil anymore.
- Then season to taste again and serve with chopped parsley.
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