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One-pot Mexican Pasta


Preparation
20
minutes
Servings
4
persons
Nutrition
720
calories

Ingredients

250 g minced meat (beef)
125 g bacon, cubed
1 tbsp frying oil
1 onion
125 g fusilli pasta
1 tin (400 g) of chopped tomatoes
350 ml stock (vegetable or chicken stock)
200 g SUNSWEET prunes
1 tin of red kidney beans, drained net weight 255 g
1 tbsp medium-hot mustard
3 tbsp maple syrup
Salt, freshly ground pepper

Instructions

  1. Stir-fry minced meat and bacon in hot oil until crumbly. Cut onion into julienne strips and fry briefly with the meat. Mix in the pasta, pour in the chopped tomatoes and the stock and bring to the boil. Cover the pan and cook for 5 minutes, stirring occasionally, then mix in the prunes and cook for a further 3 minutes.
  2. Rinse the red kidney beans under cold running water, drain and add to the mix-ture. Stir the mustard and maple syrup together until smooth and then add and stir it into the one-pot pasta. Add salt and pepper to taste.

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