Serves 4
Time to table 30-40 minutes

Ingredients
150g or 5oz of dried red kidney beans
30ml or 2 tablespoons of sunflower oil
2 onions, chopped
450g or 1lb lean minced beef
1 red chilli, seeded and finely chopped
400g of canned chopped tomatoes
400ml or 14 fluid ounces of hot beef stock
10ml or 2 teaspoons of dried oregano
225g or 8 ounce of long grain rice
30ml or 2 tablespoons of tomato purée
450ml or 1 pint of water
Salt and ground black pepper
Fresh oregano or parsley, to garnish

Method

Place the kidney beans in a bowl and cover with boiling water. Then leave to soak for 1 hour.

Heat the oil in the open pressure cooker, add the onions and fry for 5-6 minutes, or until softened.

Add the minced beef to the onions and fry until browned. If using a fatty mince it is advisable to fry a little beforehand and drain off excess oil.

Stir in the chilli, chopped tomatoes, beef stock and oregano.

Drain the kidney beans and add to the pressure cooker. Stir thoroughly to remove any sediment from the base of the cooker.

Fit the lid and lock by aligning the handles. Turn the pressure limiting valve to II. Bring to pressure and cook for 8 minutes.

Release the steam naturally and then remove the pressure limiting valve.

Meanwhile, line the steamer basket with aluminium foil and add the rice, a little salt and 450ml or a of pint water. Cover with a double layer of baking paper and tie with string to secure.

Now your rice is prepared press down the safety lock button and unlock the lid.

Place the steamer basket on top of the chilli. Fit the lid and lock by aligning the handles. Turn the pressure limiting valve to II. Return to pressure and cook for 9 minutes.

Release the steam naturally. Remove the pressure limiting valve and open the lid. Remove the steamer basket on to a plate.
Stir the tomato purée into the chilli and season with salt and pepper, then bring to the boil in the open cooker. If you want a thicker sauce leave on a low heat to reduce until the desired thickness is reached.

Uncover the rice and drain if necessary. Serve the chilli with the rice, garnished with fresh oregano or parsley.

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