Meat Balls and Red Speckled Bean Chilli

This is a great dish that you can serve with tortilla as wraps or not. You can have this with plain or fragrant rice, as well as with roti/Chapati. The beans have to be cooked and soft, so it is best to get them ready before you start the recipe in full.

Meat Balls Ingredients:

1. 850g ground beef
2. 2 Tablespoons Shisanyama Barbecue Spice
3. 1 Tablespoon Ground Paprika
4. 1 1/2 Tablespoon Robertson’s Vegetable Seasoning
5. 1 Large egg
6. 2 Tablespoons sunflower oil for frying

Cooking the meatballs:

1. Mix all the ingredients in a bowl.
2. Heat the oil on, in a pot on medium heat.
3. Shape the meatballs into balls, measuring with a tablespoon.
4. Fry the meatballs in batches until golden brown – do not fry them altogether or put too many in the pot as this will cause them to steam instead of fry.
5. Remove the meatballs from the pot and set aside.
6. Use the same pot for the next recipe.

Ingredients for the Red Speckled Beans in Sauce:

1/2 of a large red onion, finely chopped

2 Tablespoons garlic powder

1 Tablespoon mushroom spice

2 Tablespoon Shisanyama Barbecue Spice

1 Tablespoon Paprika

4 Tablespoons Roberton’s Vegetable Seasoning

1 Teaspoon Cayenne Pepper Flakes/Chilli Flakes

450g soft, red speckled beans rinsed

1 cup chopped carrots (peeled and washed)

1 cup green beans (washed with the tips trimmed off)

2 x 400g Can tomato concasse (chopped tomatoes in their juice)

30ml Worcestershire Sauce

250ml Water (add 125ml first and then the rest gradually, to your sauce thickness preference bit by bit)

1 teaspoon granulated sugar

1 red bell pepper diced

1 yellow bell pepper diced

Fresh coriander to garnish

Method:

1. Saute the onion and spices for 5 minutes.
2. Add the carrots and green beans, cover and cook for 3 minutes.
3. Add the beans, tomato, 125ml water worcestershire sauce and sugar. Cover for 5 minutes.
4. Add the meatballs and bell peppers in, toss lightly and cover for the final 7 minutes.
5. Serve with rice, roti, or tortilla wraps.