• 4servings
  • 65minutes
  • 467calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsB3, B12, H, C, D, P
MineralsZinc, Copper, Natrium, Chromium, Silicon, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 tablespoons oil

  2. 1 onion, chopped

  3. 450g minced beef

  4. 1 1/3 (400g) tins kidney beans with liquid

  5. 1 1/4 (432g) tins pineapple chunks with juice

  6. 250ml tomato ketchup

  7. 110g dark brown soft sugar

  8. 1 tablespoon cornflour

  9. 2 teaspoons ground mustard powder

  10. 1 teaspoon salt

Instructions Jump to Ingredients ↑

  1. Preheat an oven to 180 C / Gas 4.

  2. Heat the oil in a frying pan over medium heat; cook the onion in the hot oil until softened, about 5 minutes. Crumble the minced beef into the frying pan and cook and stir until completely browned, 5 to 7 minutes. Drain.

  3. Stir the kidney beans with liquid, pineapple with juice, tomato ketchup, dark brown soft sugar, cornflour, mustard powder and salt together in a large bowl. Add the minced beef and onions to the mixture and stir to coat. Pour into a large casserole dish.

  4. Bake in the preheated oven until completely heated through, about 45 minutes.


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