Soak the red kidney beans in cold water for 1
hour.
Place minced beef in a bowl and season with salt and pepper to
taste. Allow to rest. Finely chop onion. Finely chop parsley. Remove thyme
leaves from sprigs and put aside. Crush garlic and ginger.
Drain the red kidney beans of all water in a
coarse sieve. This will allow all impurities to drain away.
Put the soaked beans and cloves in a pressure cooker.
Pour in clean cold water until a 25mm or 1 inch cover is
obtained. Stir in one tablespoon of salt or to taste. Place lid
on pressure cooker and close. Allow to cook under medium heat
until pressure builds up. Cook for 15 minutes under pressure.
Remove from heat and allow to cool. Remove the cloves.
Place three tablespoons of oil in a deep
casserole saucepan. Heat under medium heat. When hot, put in the
minced beef, finely chopped onion, crushed garlic and
ginger, thyme and half the parsley. Stir gently and allow to
cook until the minced beef acquires a nice cooked colour or to
your preference. Stir at intervals to prevent the minced beef
from burning at the bottom of the saucepan. Stir in the tomato
paste and incorporate with the minced beef. Allow to simmer for
3-5 minutes or until well integrated with the minced beef. If
needs be, add some chicken stock to prevent the minced beef from
burning.
Carefully remove the
cooked beans with a slotted spoon and put into casserole
saucepan with the minced beef and other ingredients. Add
some more chicken stock into the saucepan. Gently mix and avoid
crushing the red beans, cover the saucepan and allow the
mixture to simmer. You can also adjust the sauce by adding some
more of the chicken stock. Similarly, if there is too much
sauce, uncover and allow the water to evaporate.
Allow to cook under medium heat, stir at regular intervals to
avoid the ingredients burning and allow to simmer until cooked
to your preference. Some people like the beans half cooked,
others want it creamy. So allow to cook according to taste.
Carefully remove from casserole saucepan
and place in serving dish.
Sprinkle chopped parsley over and enjoy.
Serve with rice. Can also be eaten with
fresh crusty bread.
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