Name: Mince with potatoes
Total time: 45 min
Yield: 4
Cuisine: Brazilian
Ingredients: 800 g Ground beef; 600 g Potato; 1.5 un Onion; 25 g Garlic; 200 g Tomato; 1 g Oregano; 60 ml Sunflower Oil; 10 g Parsley; 10 g Chives; 800 g Canned black beans; 1 g Bay Leaf; 300 g Long-grain rice; 14 g Salt; 2 g Black Pepper

Method

Peel the potatoes and cut them into 2 cm cubes; keep them in cold water. Chop 1 onion and 3 garlic cloves, the remaining ½ onion for the rice, and dice the tomato.
In a wide pot over high heat, heat 2 tablespoons of oil and fry the minced beef (carne moída) for 6 to 8 minutes, breaking it up, until loose and browned and the liquid has evaporated. Season with 1 teaspoon of salt and black pepper.
Lower to medium heat, add the onion and cook for 3 minutes; add the garlic for 1 minute, then the tomato and oregano, and cook for 3 minutes until the tomato breaks down.
Drain the potatoes, add them to the pot with 400 ml of hot water and 1 teaspoon of salt, cover and simmer for 15 to 18 minutes, stirring once, until the potatoes are tender and the sauce is thick. If it dries out first, add a splash of water.
Make seasoned beans from cooked beans (2 tins, or from the week's batch): in a small pan, heat 1 tablespoon of oil and fry 2 chopped garlic cloves for 1 minute; add the black beans with their tin liquid, 1 bay leaf and 200 ml of water. Mash a ladleful of beans against the bottom to thicken the broth and simmer over low heat for 10 minutes, stirring now and then; taste before salting, as tinned beans are already seasoned. If starting from dried beans (250 g), soak them 8 to 12 hours and pressure-cook for 25 to 30 minutes once the cooker starts hissing.
Make fluffy white rice: boil 750 ml of water in a kettle. In a medium pan, heat 1 tablespoon of oil over low heat and soften ½ onion, finely chopped, with a pinch of salt for 2 minutes; add 300 g of long-grain rice and stir for 1 minute until every grain is coated. Pour in the boiling water, add 1 teaspoon of salt, stir once and cook uncovered over medium heat until the water drops to the level of the rice (about 7 minutes). Lower the heat, half-cover and cook 8 minutes more until dry; turn off the heat, keep covered for 5 minutes and fluff with a fork.
Turn off the heat, stir in the chopped parsley and chives and serve the beef and potatoes next to the rice and beans.

Shopping tip

Everything is at any supermarket. In Brazil the same dish is made with abobrinha or chuchu: here use the same weight of diced courgette, added only for the last 8 minutes.