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Today Iโ€™m experimenting with dinner. My rice cooker has a โ€œStewโ€ setting, so Iโ€™ve done a small Mexican beef and bean dish which Iโ€™ll make in to burritos later.

Says it will take 4 hours, guess weโ€™ll see at about 6pm if i have food or disaster.
in reply to David de Groot ๐“†‰

Falko (Buddelflink) ๐Ÿ‡บ๐Ÿ‡ฆ
Falko (Buddelflink) ๐Ÿ‡บ๐Ÿ‡ฆ
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I'm curious about the results. I think mine got a similar program that I haven't tried yet.
in reply to anonimno

David de Groot ๐“†‰
David de Groot ๐“†‰
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5 mins to go. Wider shot is as it was when opened. I then added some dissolved corn flour to thicken the liquid (2nd shot).
in reply to David de Groot ๐“†‰

Falko (Buddelflink) ๐Ÿ‡บ๐Ÿ‡ฆ
Falko (Buddelflink) ๐Ÿ‡บ๐Ÿ‡ฆ
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looks good. How's the taste?
in reply to Falko (Buddelflink) ๐Ÿ‡บ๐Ÿ‡ฆ

David de Groot ๐“†‰
David de Groot ๐“†‰
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absolutely delicious. Since I used rump steak instead of the regular minced beef, itโ€™s deliciously beefy, and the slow cook time has ensured it melts in your mouth.
Unknown parent

David de Groot ๐“†‰
David de Groot ๐“†‰
• •
It is very simple.

1 onion (chopped)
1-2 cloves garlic (minced)
1 can (400g) of black beans
1 can (400g) of Tomatoes
400g of rump steak, sliced thin
1 tspn of Mexican Chilli Powder*

Put in rice cooker/slow cooker for 4 hours.
Thicken with 1.5 dessertspoons of cornflour dissolved in just enough water.

* Mexican Chilli Powder:
3 tspns cumin seeds, roasted and ground
3 Tblspns ground chilli powder
1.5 Tblspns ground paprika
1 tspn oregano, dried
1 tspn salt
Mix & store in airtight box.

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