Chilli bean, sweet potato casserole, thyme basmati rice, cheesy nachos, sour cream & raging bull beef Jerky


Recipe serves 2 people


2 x 300g tins mixed beans

1 x 500g jar arrabiata sauce

1 medium sweet potato peeled & diced small

1 medium onion peeled and diced

100g basmati rice

5g dried thyme

100g nachos

50g grated mature cheddar cheese

100g sour cream

Fresh chives to garnish

40g Trailhead Spicy Chilli Beef Jerky

How to cook

1. Fry the onions and sweet potato in a medium sized pan for 5 minutes

2. Add the arrabiata sauce and mixed beans, bring to the boil and simmer for 25 minutes

3. Place the basmati rice and thyme into a pan, cover with water and cook for 20 minutes

4. Drain off the rice and rinse with boiling water from a kettle

To serve

Place the rice into a bowl then the chilli bean casserole arrange the nachos and sprinkle the cheddar on them, add a spoonful of sour cream, finally place some of the Spicy Chilli jerky garnish with chopped chives.



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