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A flavourful and comforting classic with just the right amount of spice. Perfect for a cozy meal any day of the week!

Makes 8-10 servings

Stage 1, 2 and 3.


  • 500g extra lean beef mince
  • 1 tbsp olive oil
  • 1 onion
  • 1 medium carrot
  • 1 stick of celery
  • 1 red pepper
  • 2 cloves garlic
  • 1 beef stock cube, crumbled
  • 1⁄2 tsp mild chilli powder
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1⁄2 tsp ground cinnamon
  • 1 tsp smoked paprika
  • Salt and freshly ground black pepper
  • 400g tin of red kidney, black, pinto, cannellini or butter beans or a mixture
  • 400g tin of chopped tomatoes
  • 1 tbsp balsamic vinegar
  • 1 small bunch of fresh coriander, chopped


  1. Dry-fry the mince in batches in a non-stick pan until browned, transferring to a bowl.
  2. Add the oil to the frying pan, add the onion, carrot, celery and pepper and cook until they start to soften.
  3. Add the garlic and cook for a further minute.
  4. Add the spices and stir for 30 seconds until fragrant.
  5. Add the tomato puree, stock cube, balsamic vinegar, tinned tomatoes, half a tin of water and beans before returning the mince to the pan.
  6. Bring to the boil and simmer gently for 45-60 minutes.
  7. If using in stage 1, puree a portion. If using in stage 3, serve with some boiled wholegrain rice if desired, but this recipe already provides some carbohydrate in the kidney beans.

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