I made this recipe one evening when I was craving something hearty, flavorful, and easy to prepare. I found some ground beef, a can of red beans, and a jar of chili paste. Onions and garlic are staples in my kitchen, and I've collected chili spices over time. It's a combination I've tried many times, always when I need a filling meal that's quick to make.
Quick Info
Total time: about 45 minutes
Preparation time: 10 minutes
Cooking time: 35 minutes
Servings: 2-3
Difficulty: easy-medium
Recipe type: main dish, suitable for a quick dinner or a hearty lunch
Ingredients
200 g ground beef
1 large onion
200 g cooked red beans (canned or pre-cooked)
200 ml tomato paste
1 tablespoon chili paste
4 cloves of garlic
1 teaspoon sugar
1 bay leaf
thyme
cumin
coriander
ground ginger
olive oil
fresh parsley
salt
Preparation Method
1. Chop the onion as finely as possible and sauté it in a large skillet with a little olive oil. Stir occasionally over medium heat until it softens (about 5 minutes).
2. Add the finely chopped garlic and cook together for another 2 minutes. Do not let the garlic burn; it should just become fragrant and soften a bit.
3. Add the ground beef and stir constantly to break up any large pieces. Keep it on the heat until the meat starts to brown slightly, but do not overcook it.
4. Add the tomato paste and chili paste. Also, add the sugar, salt, bay leaf, and the rest of the spices to taste: thyme, cumin, coriander, and a pinch of ginger. Mix well.
5. Reduce the heat to low and let it simmer for 5-10 minutes to combine the flavors. Add a little water (about 100 ml or as needed to prevent sticking), stir, and let it simmer gently for about 30 minutes. Occasionally check to ensure it doesn't stick, adding more water if necessary.
6. Toward the end, add the cooked red beans (drained if using canned). Let it cook for another 5 minutes, just enough to heat the beans and meld everything together.
7. It can be served with plain white rice. Finally, sprinkle with freshly chopped parsley.
Why I Make This Recipe Often
I cook it because it doesn't take much time, I always have the ingredients on hand, and the result is hearty, perfect for busy days. It fits any meal when I need something quick, protein-rich, and filling.
Tips and Variations
Tips
Do not leave the skillet unattended after adding the tomato paste, as it can stick easily if the liquid reduces too much.
If using fattier meat, drain some fat after browning the meat.
Adjust the amount of chili paste according to your desired spiciness.
Substitutions
Ground beef can be replaced with ground chicken or turkey, but the flavor will be slightly different.
Red beans can be white or even black if you don't have them on hand.
Chili paste can be substituted with finely chopped fresh chili or hot paprika, but the final flavor will be different.
Variations
If you have other favorite chili spices (smoked paprika, Mexican chili powder), feel free to add them.
You can also add some cooked corn for extra texture.
For a meatless version, you can omit the meat and increase the amount of beans.
Serving Ideas
It's simplest with white rice or warm tortillas. It can also be served in a bowl with a dollop of sour cream or yogurt on top and extra parsley.
Frequently Asked Questions
Can I use pork instead of beef?
Yes, but the flavor will be different, and the fat will be more pronounced. Reduce the oil if using pork.
Do I need to rinse canned beans?
I recommend draining and rinsing them with cold water to remove excess salt and liquid from the can.
Can I make the recipe without chili paste?
Yes, but it will lack the spiciness. You can add a bit of fresh chili or hot paprika if you want to compensate.
How long does the dish last in the fridge?
It keeps well for 2-3 days in a sealed container in the fridge.
Nutritional Values
Approximately, for one serving (without rice): 300-350 kcal, 25 g protein, 30 g carbohydrates, 10 g fat. These figures may vary depending on the type of meat, beans, and the amount of oil used.
Storage and Reheating
The dish can be stored in the fridge for 2-3 days in a closed container. It reheats easily on low heat or in the microwave. Beans tend to absorb liquid, so you might need to add a tablespoon of water when reheating. I do not recommend keeping it for more than 3 days, as the texture of the beans and meat may suffer.
Quick Info
Total time: about 45 minutes
Preparation time: 10 minutes
Cooking time: 35 minutes
Servings: 2-3
Difficulty: easy-medium
Recipe type: main dish, suitable for a quick dinner or a hearty lunch
Ingredients
200 g ground beef
1 large onion
200 g cooked red beans (canned or pre-cooked)
200 ml tomato paste
1 tablespoon chili paste
4 cloves of garlic
1 teaspoon sugar
1 bay leaf
thyme
cumin
coriander
ground ginger
olive oil
fresh parsley
salt
Preparation Method
1. Chop the onion as finely as possible and sauté it in a large skillet with a little olive oil. Stir occasionally over medium heat until it softens (about 5 minutes).
2. Add the finely chopped garlic and cook together for another 2 minutes. Do not let the garlic burn; it should just become fragrant and soften a bit.
3. Add the ground beef and stir constantly to break up any large pieces. Keep it on the heat until the meat starts to brown slightly, but do not overcook it.
4. Add the tomato paste and chili paste. Also, add the sugar, salt, bay leaf, and the rest of the spices to taste: thyme, cumin, coriander, and a pinch of ginger. Mix well.
5. Reduce the heat to low and let it simmer for 5-10 minutes to combine the flavors. Add a little water (about 100 ml or as needed to prevent sticking), stir, and let it simmer gently for about 30 minutes. Occasionally check to ensure it doesn't stick, adding more water if necessary.
6. Toward the end, add the cooked red beans (drained if using canned). Let it cook for another 5 minutes, just enough to heat the beans and meld everything together.
7. It can be served with plain white rice. Finally, sprinkle with freshly chopped parsley.
Why I Make This Recipe Often
I cook it because it doesn't take much time, I always have the ingredients on hand, and the result is hearty, perfect for busy days. It fits any meal when I need something quick, protein-rich, and filling.
Tips and Variations
Tips
Do not leave the skillet unattended after adding the tomato paste, as it can stick easily if the liquid reduces too much.
If using fattier meat, drain some fat after browning the meat.
Adjust the amount of chili paste according to your desired spiciness.
Substitutions
Ground beef can be replaced with ground chicken or turkey, but the flavor will be slightly different.
Red beans can be white or even black if you don't have them on hand.
Chili paste can be substituted with finely chopped fresh chili or hot paprika, but the final flavor will be different.
Variations
If you have other favorite chili spices (smoked paprika, Mexican chili powder), feel free to add them.
You can also add some cooked corn for extra texture.
For a meatless version, you can omit the meat and increase the amount of beans.
Serving Ideas
It's simplest with white rice or warm tortillas. It can also be served in a bowl with a dollop of sour cream or yogurt on top and extra parsley.
Frequently Asked Questions
Can I use pork instead of beef?
Yes, but the flavor will be different, and the fat will be more pronounced. Reduce the oil if using pork.
Do I need to rinse canned beans?
I recommend draining and rinsing them with cold water to remove excess salt and liquid from the can.
Can I make the recipe without chili paste?
Yes, but it will lack the spiciness. You can add a bit of fresh chili or hot paprika if you want to compensate.
How long does the dish last in the fridge?
It keeps well for 2-3 days in a sealed container in the fridge.
Nutritional Values
Approximately, for one serving (without rice): 300-350 kcal, 25 g protein, 30 g carbohydrates, 10 g fat. These figures may vary depending on the type of meat, beans, and the amount of oil used.
Storage and Reheating
The dish can be stored in the fridge for 2-3 days in a closed container. It reheats easily on low heat or in the microwave. Beans tend to absorb liquid, so you might need to add a tablespoon of water when reheating. I do not recommend keeping it for more than 3 days, as the texture of the beans and meat may suffer.