Meat and Beans Hot Pot a la Eleonora Hedvall

I got this recipe from my long time friend, Eleonora Hedvall.

Make it today as lunch for both of us...yummy!!

Ingredients:
300 gram minced chicken
2 maggie chicken stock cube
1 onion, chopped roughly
2 carrots
2 large potatoes
1/2 tsp salt
400 gr (or 1 can) red kidney beans
a Handful of chopped parsley
Black pepper
Hot boiled water, as needed

Direction:
In medium heat, heat oil and sautee onion until tender.
Add minced chicken, stir fry until cooked.
Add salt & chicken cube, mix well.
Add potatoes and carrots, mix well.
Add hot boiled water as needed to cover.
Closed the lid, cooked in lower heat until potatoes and carrots are cooked.
Add black pepper.
Open the lid, add red kidney beans, parsley & worcestershire sauce.
Ready to serve.

We add more Worcestershire sauce in our bowl!


Original recipe from her are as follows:

Beef & Bean Hot Pot
Ingredients:
250g lean minced beef
1 beef stock cube
1 large onion, roughly chopped
2 carrots, peeled and thickly sliced
3 large potato, peeled and cut into large chunks
400g (1 can) baked beans
Worcestershire sauce or Tabasco sauce, to taste
large handful of parsley, roughly chopped
1. Heat a large non-stick pan, add the beef then fry over a medium-high heat until browned,
stirring often, crumble in the stock cube and mix well.
2. Add the vegetables, stir to mix with the beef and pour in enough boiling water to cover.
Bring to the boil, then lower the heat and stir well. Cover the pan and simmer gently until the vegetables are tender.
3.Tip in the baked beans, sprinkle with Worcestershire sauce or Tabasco to taste, stir well and heat through. Taste for seasoning and sprinkle with parsley. Serve with extra Worcestershire sauce or Tabasco, for those who like a peppery hot taste.

Here is the link to Eleonora's blog:

http://ehedvall.multiply.com/