White Beans in Meat Sauce

A quick version of the Latin American chili con carne from the Riga woman Malvina Rousse.

Ingredients

• 500 g ground beef
• 400 g canned white beans
• 1 carrot
• 1 bell pepper
• 1 onion
• 2 cloves of garlic
• 4-6 sprigs of parsley
• 1/2 chili, seedless
• 1-2 tbsp. l. maple syrup
• 2 tbsp. l. light soy sauce
• 1-2 tbsp. l. refined vegetable oil
• salt

Directions

1. Wash and peel vegetables. Cut onion, bell peppers and carrots into small cubes. Chop the garlic, chili and parsley as small as possible. Throw the beans in a colander, let the liquid drain.
2. Heat the oil in a deep frying pan and fry the onions for 2-3 minutes, then put the carrots and garlic (if you need to add a little oil).
3. Fry vegetables over medium heat, stirring occasionally, for 3-4 minutes. Add bell peppers and chili, stir and cook for a couple of minutes.
4. Then put the minced meat, fry for 5-6 minutes, stirring so that there are no lumps. When browned, season with soy sauce, salt and maple syrup, if desired.
5. Pour hot water (about 150 ml) into a frying pan, add beans, stir, cover, reduce heat and simmer for 10 minutes. Sprinkle the finished dish with chopped parsley, stir and serve immediately.