Mexican mince and beans

The trick to good Mexican is getting the seasoning right. And I think this is it! For less than $5 per serve, you will be filling your body with protein, iron, fibre, collagen and antioxidants - making it a fantastic food for pregnancy and postpartum. It's a one pot wonder and freezes really well. I've used lamb mince because I enjoy the flavour, but you could swap for kangaroo or organ mince if you want to bump up the iron further. Serve with your favourite sides (quinoa, brown rice, guacamole, corn chips, shredded lettuce or cabbage, sour cream, corn) and freeze the leftovers for another day.

Serves 6

Ingredients

2 tbl extra virgin olive oil

1 onion, diced

3 garlic cloves, minced

Spice mix (see below)

500 g lamb mince (any mince is fine)

2 tbl tomato paste

1 cup bone broth

2 x 400 g tins red kidney or black beans

1 tsp honey

Spice mix

1 tbl paprika

1 tbl cumin

2 tsp dried oregano

1 tsp onion powder

1 tsp salt

Chili (optional)

Method

Place a large fry pan over low heat, add half of the olive oil, then add the onion. Sauté for 5 minutes, add the garlic and sauté for a further 5 minutes.

Stir through the spice mix, then push the onion mixture to the sides. Add the rest of the oil to the middle of the pan and add the mince, pressing down gently to brown it.

Add the tomato paste, bone broth, beans and honey. Bring to a gentle boil, and simmer for 20 minutes, stirring occasionally. Add a splash of water if the mixture becomes too dry.

Serve with your favourite sides - guacamole, quinoa, brown rice, guacamole, corn chips, tortillas, shredded lettuce or cabbage, sour cream, tomato salsa, corn, grated cheese, roast vegetables.

Notes:

If I have time, I like to cook this in the oven on a low heat (140 °C) for 30 minutes. This develops the flavours even further.