Beef & green bean pilaf

Name: Beef & green bean pilaf
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tbsp essential olive oil; 1 essential onion; 2 clove/s garlic clove; 500 grams essential 10% fat british beef mince; 1.5 tsp ground allspice; 0.5 tsp ground cinnamon; 2 tbsp essential tomato purée; 250 grams essential basmati rice; 240 grams round beans; 500 mls low salt chicken stock; 4 tbsp essential low fat natural yogurt; 0.5 essential lemons; 25 grams flat leaf parsley

Prep: 10 minsCook: 35 mins

Prep

10 mins

Cook

35 mins

Servings

Difficulty

Medium

Gluten-FreeNut-FreeEgg-Free

(0)

This beef and green bean pilaf is one of my go to midweek dinners because it comes together in under an hour and everything cooks in one pot. The warm spices like allspice and cinnamon give it such a lovely depth without being heavy, and I love how the fresh parsley and lemon brighten everything up at the end. Basmati rice is fantastic because it's naturally lower in calories than many other grains, so you can feel good about what you're eating. It's the kind of comforting, nourishing meal that feels special enough for guests but simple enough for a Tuesday night.

Ella x

Ingredients

Servings:

2 tbspessential olive oil
1essential onion(finely diced)
2 clove/sgarlic clove(garlic, crushed)
500 gramsessential 10% fat british beef mince
1½ tspground allspice
½ tspground cinnamon
2 tbspessential tomato purée
250 gramsessential basmati rice(rinsed)
240 gramsround beans(trimmed and halved)
500 mlslow salt chicken stock(low salt chicken or vegetable stock (or water))
4 tbspessential low fat natural yogurt(to serve (optional))
½essential lemons(Essential Lemon, wedges, to serve (optional))
25 gramsflat leaf parsley(pack flat leaf parsley, roughly chopped to serve (optional))

Detail level

Instructions

1
Heat the oil over a high heat in a large shallow casserole or sauté pan for which you have a lid. Fry the onion and garlic with a pinch of salt for 3 minutes until soft. Add the beef and fry, breaking up the meat with a wooden spoon, for 3 minutes until the meat is browned all over. Stir in the spices and tomato purée and fry for 2-3 minutes more.
2
Stir in the rice and beans until everything is combined. Pour over the stock and bring to a gentle simmer, then cover with a lid. Simmer gently for 20 minutes, adding another 100ml water if required, until the rice is tender and the meat is thoroughly cooked with no pink meat.
3
Take the pan off the heat, then leave to stand with the lid on for 2-3 minutes. Serve with the yogurt, lemon wedges and parsley, if using.

Recipe Variations

Get AI-powered ingredient substitution suggestions.

Dark chocolate, chilli & salted pretzel slice

This is one of my favourite ways to use up a jar of chocolate sauce and create something that tastes far more impressive than it actually is. The magic happens when dark chocolate meets a hint of smoky chilli and the irresistible crunch of salted pretzels, all wrapped up in a simple sponge. Dark chocolate is packed with antioxidants, so you can feel a little virtuous with each bite. What I love most is that this comes together in just 15 minutes of prep and 40 minutes in the oven, making it perfect for when friends drop by unexpectedly. It's basically a one bowl wonder that never fails to impress.

55 mins

VegetarianNut-Free

Coconut & raspberry crush

Have you tried making a drink that's both refreshing and genuinely good for you? This coconut and raspberry crush is my go to when I want something special without the fuss. The best part is how quick it comes together in just ten minutes of prep. Coconut water is absolutely fantastic for hydration, packed with natural electrolytes that your body actually needs. I love combining it with tart raspberries and a hint of mint for that perfect balance of sweet and zingy. It's simple, it's delicious, and honestly, it feels like you're treating yourself to something fancy.

(7)

4.3

40 mins

Gluten-FreeDairy-FreeVegetarianVeganNut-FreeEgg-Free