This recipe is packed full of lots of different flavors, and it’s an easy to prepare recipe, so you won’t be over a hot stove for too long. The leftovers are also versatile, so that you aren’t having the very same thing, the next day. You can serve it with pasta, quinoa, rice, or any grain of your preference. My mom had a saying about food like this-“It’ll make your tongue slap your brain silly!” This recipe is also diabetic friendly and heart healthy!
- Preparation Time: 15 min.
- Cook Time: 30 min.
- Cuisine: American, Southern
- Servings: 2-4
- 1 lb. of ground beef (lean)
- 3 stalks of celery, chopped
- 1 cup of diced tomatoes
- 1 medium white onion, diced
- 1 small yellow bell pepper, de-seeded, and chopped
- 1 small green bell pepper, de-seeded, and chopped
- 3 cloves of garlic, minced
- 1 jalapeño pepper, finely chopped (remove seeds to make it less spicy)
- 1 can of cannellini beans, rinsed and drained
- 1 can of tomato sauce (no salt)
- 2 teaspoons of Worcestershire sauce
- 1 tsp. of dried basil
- 1 tsp. of dried oregano
- 1/2 tsp of hot sauce of choice
- 1/2 tsp. of black pepper
1In a large skillet (I prefer cast iron for this recipe), cook the ground beef, onion, celery, and garlic over medium heat, until beef has turned brown. Drain the fat off, and return mixture to skillet.
2Add the remaining ingredients, and bring mixture to a boil, and reduce heat.
3Simmer the mixture uncovered for about 10-15 minutes or until desired consistency.
4Serve with your favorite grain, or eat it as is!