Nando's Peri - Peri Soup Stew

Ingredients

• 30 ml olive oil
• 1 large onion, chopped
• 500 g coarse minced chuck or topside mince
• 10 ml garlic, finely chopped
• 15 ml ground cumin
• 15 ml nando's garlic peri-peri sauce (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

Directions

1. 1

   Heat the olive oil in a large saucepan. Add the onion and cook for 6 minutes until soft and translucent.

2. 2

   Add the meat and cook over medium-high heat, stirring often, until well browned. Spoon out as much fat as possible.

3. 3

   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.

4. 4

   Drain and rinse the kidney beans. Stir well and simmer for 20 minutes. Taste and correct seasoning.

5. 5

   Add the dill and parsley just before serving.