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Ingredients

• 1 tbsp extra virgin olive oil
• 340 g (12 oz) lean stewing beef, trimmed of fat and cut into small cubes
• 1 large onion, finely chopped
• 2 garlic cloves, crushed
• ½ tsp cumin seeds
• 1 tsp crushed dried chillies
• 1 tbsp tomato purée
• 1 can chopped tomatoes, about 400 g
• 2 cans red kidney beans, about 400 g each, drained and rinsed
• 300 ml (10 fl oz) beef stock
• salt and pepper
• Cornbread
• 140 g (5 oz) cornmeal
• 115 g (4 oz) plain flour
• 2 tsp baking powder
• ½ tsp salt
• 1 large egg
• 225 ml (7½ fl oz) semi-skimmed milk
• 140 g (5 oz) sweetcorn kernels, either fresh or thawed frozen
• 1 small mild fresh green chilli, seeded and finely chopped

Description

Slow-cooked Beef And Beans In A Rich Tomato Sauce Spiced With Chillies And Cumin Makes An Inviting Meal On A Wintry Day, And Warm, Crumbly Cornbread Studded With Sweetcorn Kernels And Mild Green Chilli Is The Perfect Accompaniment. Serve With A Crisp Sala

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