Sorghum-and-bean chilli

Soak the sorghum and beans overnight and cook them in advance (the day before if you’re really organised). The mince can also be cooked ahead of time. You could also double (or triple) the quantities to feed more people, or to freeze to eat another time.

Serves 1 to 2

EASY

GREAT VALUE

Preparation: 5 minutes, plus overnight soaking time

Cooking: 1 hour

Woolworths red sorghum 50 g, soaked overnight

dried speckled beans 50 g, soaked overnight

stock or water 2 cups

olive oil 4T

lean beef mince 200 g

small onion 1, roughly chopped

bird’s-eye chilli 1, chopped

garlic 1 clove, finely chopped

Woolworths steak rub 1T

ground cumin 1t

ground coriander 1t

dried oregano 1t

diced canned tomatoes 100 g (freeze the rest)

crème fraîche 2 T, for serving

baby onion 1, finely chopped, for serving

Cheddar 10 g, grated, for serving

1 Drain the sorghum and beans, place in a saucepan and cover with the stock or water. Cook for 40 minutes, or until the beans are cooked. Drain, reserving the cooking liquid.

2 Heat the olive oil in a separate saucepan or in a skottel and fry the mince until cooked, about 5 minutes. Add the onion and chilli.

3 Fry gently for 5 minutes, or until the onion is soft and well caramelised. Add the garlic, spices and herbs and fry for 2 minutes, or until fragrant.

4 Add the tomatoes, sorghum, beans and their cooking liquid and stir until well combined. Simmer uncovered for 10 minutes, stirring occasionally. When the sauce is reduced and thick, stir once more. Serve topped with the crème fraîche, onion and cheese.