Baby, there is a hack (pan)!
Sometimes animalistic instincts come over me and I want HACK.
If it's supposed to be meat (and with Slow Carb one likes to come back to it now and then), then definitely meat from organic production. Sure, not everything is always as rosy as you would imagine in an ideal world, but it's definitely a better option.
Today we combine tasty ground beef with two kinds of beans, onions, garlic and chili and top it off with guacamole. Sounds good? Then go:
(For two adults and a rest for the next lunch in the company.)
1 large vegetable onion or 3 smaller peas and cut into slices.
3 garlic cloves peel and chop roughly. Finely chop 1 chilli and fry with garlic and onions in 1 teaspoon of oil in a pan until it smells good.
Add 500 g of organic ground beef and fry it crumbly.
Then add 400 g of green beans (fresh or frozen) and fry until the beans are almost cooked .
Drain 1 can of black beans in a colander and rinse under running water. Add to the pan, generously salt and pepper and cook for a few more minutes.
In the meantime 1 ripe avocado (the pulp easily gives way at the touch of a finger) and lift it out of the bowl with a spoon. With 1 small tomato in cubes, 1 slice of onion , 1 dash of lemon juice , salt , pepper Puree a pinch of ground coriander
Puree a pinch of ground coriander.
Season the chopped pan again and place it on a plate with a dollop of guacamole and fresh parsley .