- 1 can of mexican beans
- 500 g of ground beef ( minced meat)
- 4 tbsp extra virgin olive oil
- 2 minced middle sized onions
- 1 mashed garlic clove
- 1-2 fresh chilli pepper (make sure to remove the seeds!)
- 1 tbsp flour
- 1 tbsp Ariosto aglio e peperoncino
- 400 gr (1 can) chopped tomatoes
- 2 tbsp tomato sauce
- 425 ml water
- 1 stock cube
- salt & pepper
- 1 chopped red pepper
Pour 2 spoons of the oil in a saucepan, let it sizzle then add ¼ of the ground beef you have prepared; leave it in the saucepan to brown, then remove it and place it on a plate or another pan, and proceed with the remaining meat. The best thing to do is to brown ¼ of meat per time, in order to cook it equally.
Now add the remaining 2 tbsp olive oil and add the minced onions, mashed garlic and the fresh chilli peppers. Let it brown for some minutes ( about 3) mixing with a wooden spoon every now and then.
Now add the flour and Ariosto aglio e peperoncino, stir for 3-4 minutes; add the beans, the chopped tomatoes and the meat you previously cooked, then tomato sauce, water and the stock cube. Stir til boil, add salt and pepper, add the fresh red chopped pepper, lid and let it cook for at least 2-3 hours on low heat stirring it about every 15 mins.