Beef Beans and Wild Rice
Ingredients:
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2 tbsp (30 mL) canola oil
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1 lb (500 g) lean ground beef
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1 (1 ) large onion, diced
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2 (2 ) cloves garlic, minced
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1-2 (1-2 ) jalapeno peppers, seeded and finely diced
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1 (1 ) small red pepper, diced
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1 1/2 cup (375 mL) sliced white mushrooms
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3 cup (750 mL) whole small okra (fresh or frozen) cut into 1/2 inch pieces
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4 cup (1 L) large tomatoes, seeded and chopped
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3 tbsp (45 mL) tomato paste
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19 oz (540 mL) can white kidney beans, rinsed and drained
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19 oz (540 mL) can black beans, rinsed and drained
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1 cup (250 mL) wild rice
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2 1/2 cup (625 mL) beef stock
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( ) salt and pepper to taste
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1/4 tsp (1 mL) cayenne
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1/2 tsp (2 mL) dried thyme leaves
Preparation:
Heat canola oil in a saucepan over medium high heat. Cook ground beef until browned and juices run clear. Add onion, garlic, jalapeno pepper, red pepper and mushrooms to the pan. Cook vegetables with ground beef until soft. Add okra and tomatoes, tomato paste, white kidney beans, black beans, wild rice, beef stock, and seasonings. Gently stir to combine ingredients. Cover pan, reduce heat to low and simmer over low heat until rice is cooked, about 50-60 minutes. Remove lid for last 10 minutes of cooking time. Add extra beef stock as needed.
Courtesy of Manitoba Canola Growers
www.mcgacanola.org