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1
Peel and chop onion.
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2
Cut pepper in half.
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3
Dispose of the pips and chop the pepper into medium sized pieces.
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4
Chop your marjoram if you have fresh, if not a teaspoon of dried will do.
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5
Heat the oil in large heavy bottomed pan and add onion.
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6
Fry, stirring often until glassy - minute or two.
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7
Add the garlic, red pepper, paprika, chilli and cumin.
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8
Cook for a few minutes.
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9
Watch to see it doesn't dry out.
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10
If necessary add a spot of hot water from kettle.
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11
In a cup dissolve the stock in 200 ml boiling water.
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12
Add the meat to the pan.
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13
It should sizzle as it goes in.
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14
This will seal in the flavour instead of letting it stew.
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15
Stir well with spatula to crumble up the mince and to ensure its browned evenly.
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16
Now add in the stock, can tomatoes and marjoram as well as tomato puree.
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17
Turn heat down and simmer for 20 minutes with lid on.
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18
Check frequently to make sure it's not cooking dry.
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19
Add both cans of beans and simmer for further 10 minutes with the lid off.
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20
If needed add a spot of water.
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21
Should be a rich
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22
If you can't find butter beans in tomato sauce use the ones in brine.
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23
Just be sure to drain then
