1 cup uncooked kidney beans, soaked overnight
1 Tbsp olive oil
500g beef mince
1 onion, peeled and diced
2 garlic cloves, peeled and crushed
1 Tbsp ground cumin
1 tsp ground coriander
1 tsp cocoa
1 tsp ground chilli or to taste
½ tsp cinnamon
salt and pepper
1 capsicum, deseeded and diced
2 x 400g cans chopped tomatoes
2 Tbsp tomato paste
1 ½ cups boiling water
1. Drain the kidney beans and place them in the pressure cooker along with three cups of water. Position the lid on top and lock it into place. Set to high pressure (2).
Bring up to pressure and maintain this pressure for 10-12 minutes. Remove from the heat and allow the pressure to reduce naturally. Drain the beans, discarding the cooking liquid, and set them aside.
2. Place the pressure cooker pan without the lid over a medium-to-high heat. Add the oil and brown the mince. Once it is browned, remove it from the pan and set aside. Brown the onion and garlic in the pan for 2-3 minutes before adding the remaining ingredients. Return the mince and beans to the pan and stir to combine. Position the lid on top and lock it into place. Set to low pressure (1).
Bring up to pressure and maintain this pressure for five minutes. Remove from the heat and allow the pressure to reduce naturally.
Serve on rice or corn chips with grated cheese and a green salad.
Serves 6
Here's a tip: Cooking dried beans is very economical, but if time is an issue replace dried beans with a couple of 400g cans of kidney beans, well drained.
