Beans Purée with Cumin, roasted red bell peppers and meat

Ingredients

• 120g Minced lean meat
• 1 tsp debs el reman
• Black Pepper
• 1/4 tsp Salt
• 3 tbsp chopped coriander
• 1/2 tsp grated fresh ginger
• 1 small red bell pepper
• 2 garlic cloves
• 1/4 tsp salt
• Black pepper
• 100g boiled white beans
• 2 tbsp Optifast vegetable soup powder
• 1 tsp olive oil
• 1 tsp cumin
• Black Pepper
• Red hot chili peppers to decorate

Preparation

• In a pan cook the meat with debs el remanne, black pepper, salt for 7 minutes. Add the coriander and ginger and cook for another 5 minutes.
• Pre-heat the oven (200°C), place the red bell pepper and garlic cloves(unpeeled) in a baking tray and roast in the oven for around 40 minutes.
• Purée the boiled white beans in a food processor with olive oil and cumin. Blend the Optifast with 2 tbsp water and add to the purée and set aside.
• Peel the red bell pepper and garlic. Drain the excessive water coming out of the roasted red bell pepper and blend it with the roasted garlic .Add 1/4 tsp of salt, black pepper.
• For the plating, start by placing the puréed white beans. Add black pepper. Then add the meat and dollops of roasted bell pepper paste. Decorate with red hot chili peppers and serve.