Beef and Beans

This may not be much to look at, and it may sound like an unusual combination, but I just have to tell you that this is one of the most delicious casseroles you could ever make for your family. Not only that, but it's also economical, easy and sure to become a fast family favourite!

All you need is an onion, a tin of baked beans, a pound of steak mince, a few odds and sodds and a couple slices of streaky bacon . . . seriously. It's amazing what you can do with just a few bits!

I do want to say though that you will want to use the best quality and leanest minced steak your money can buy here . . . you don't want a lot of fat in your beef when you are using bacon on top. I have used streaky bacon here, but you can use back bacon if you would rather.

To round out the meal I like to serve it with some fresh baked cornbread. We love cornbread in this house. It's not something that Todd ever ate before he met me, but he's a convert now and it is a simple bread that goes very well with these types of casseroles. You can find my recipe for that here.

A tasty coleslaw vinaigrette wouldn't go amiss on the side either. Just to add a touch of green. I have a really tasty Pineapple version here. I happen to think it's rather scrummy too. In any case Beef and Beans, Cornbread and Coleslaw is a real favourite meal around here. I do hope you'll give it a try.

*Beefy Beans*

Serves 4 to 5

Cheap and cheerful,

hearty and most delicious. Don't let the unusual list of ingredients

put you off. This is a winner/winner chicken dinner! I like to serve

this with cornbread.

Preheat the oven to 180*C/350*F/ gas mark 4. Butter a shallow 1 litre casserole dish. Set aside.

Heat

the oil in a large skillet over medium heat. Add the onion and cook,

stirring frequently until it begins to soften. Add the garlic. Cook

for a few minutes longer and then crumble in the minced steak. Cook,

stirring frequently and breaking it up with a fork, until the meat is

beginning to brown and there is no longer any pink remaining. (To peel

the tomatoes, cut a cross on the bottom and place into a bowl of

boiling water for about 60 seconds, or until the skin begins to peel

back where the cross is cut. Remove from the water and peel off the

skin. It should come off very easily.) Season with the salt and

pepper. Stir in the brown sugar, mustard and tomatoes. Cook for

several minutes and then taste. Adjust seasoning as required. Stir in

the tin of baked beans and mix to combine well. Pour the mixture into

the prepared baking dish. Cut the slices of streaky bacon in half and

arrange over top. Cover tightly with aluminum foil. Bake in the

heated oven for 45 minutes, or until thick and bubbly.

Heat the

grill. Uncover the casserole dish and then pop it under the grill for

a few minutes to crisp the bacon. Serve hot, with or without

cornbread for sopping up all of that tasty goodness.