Serves 4-6 people
- 1 large white onion
- 3 cloves of garlic
- 2 red chillies (optional)
- 600g pigeon mince
- 1 400g tin of chopped tomatoes
- 1 400g tin of red kidney beans
- 1 400g tin of butter beans
- 1 400g tin of Heinz 5 beans or backed beans
- 300ml beef stock
- Worcestershire sauce
- Tabasco sauce (optional)
- Salt and pepper
- 1 tsp mixed herbs
- 1 tsp onion salt
- 2 tsp ground cumin
- 2 tsp crushed chillies (again optional)
- 3 tsp chilli powder (reduce to 1 if you don’t like heat)
- Finely chop the onion, garlic and chilli then sweat off in a little oil.
- Once the onions are translucent add in all the spices and cook for 2 minutes, then transfer to you large cooking pot.
- Bring the pan back up to heat and add a little oil and cook half of the minced pigeon you’re aiming to get a bit of browning on the mince.
- Once your at this stage add in a pinch of salt and pepper and a splash of Worcestershire sauce stir then add to the pot containing the onions.
- Repeat the same process with the other half of the pigeon mice.
- Now add the tomatoes all the beans and the beef stock to the pot stir and bring to a light simmer.
- Cook for 2 hours stirring occasionally.
- Finally taste before serving and season if required with salt, pepper and tabasco
- Serve with rice