After the indulgence of the festive period, many thousands of Brits will be setting goals to look and feel better and to kick things off, discount supermarket Aldi is launching a brand new wholesome food in January, which is suitably named, Full of Beans (£1.99, 400g).
Created using lean beef mince – a firm family favourite – and packed with fibre-filled haricot beans, a serving of this tasty new blend will not only help you to feel Full of Beans but will also count towards your 5-a-day, a sure way to start as you mean to go on.
As with all of Aldi’s meat range, Full of Beans is made with 100% British beef and proudly wears the Red Tractor approved badge, so shoppers can be reassured it has come from trusted suppliers.
Tony Baines, Joint Managing Director of Corporate Buying at Aldi, said: “At Aldi we strive to continue to excite and inspire shoppers with new products at prices we are sure they will love; and, with healthy eating being one of the top resolutions made each New Year, Full of Beans enters stores at just the right time.”
Full of Beans is an Aldi Special buy on sale from now, once its bean and gone, its gone!
Aldi’s Full of Beans has a fat content of just 3.5 percent, making it 22% percent lower in fat than current lean mince options; why not try swapping your regular mince for one full of beans to give meal time favourites a healthy and nutritious twist? Aldi has reimagined some of its most popular recipes to inspire and fill your plates.
Spicy beef mince, fresh peppers and smoky cheese wrapped in soft flour tortilla wraps. Great for sharing and family dinners.
Serves: 4 people
Prep time: 15 minutes
Cooking time: 35 minutes
1 x 400g Full of Beans
2 x Peppers
1 x 300g jar Snackrite Salsa Dip
1 x 300g jar Snackrite Sour Cream Dip
1 x tsp Stonemill Paprika
1 x tsp Stonemill Chilli Powder
1 x tsp Stonemill Dried Basil
8 x slices Bavarian Beechwood Smoked Cheese Slices
1 x pack 8 Sunnyhills Tortilla Wraps
A little Solesta Sunflower Oil
Salt and Black Pepper
Pre-heat the oven to 180°C/350°F/Gas Mark 4.
Chop the peppers finely; discard any white pith or seeds.
Wipe the mushrooms then chop finely.
Fry the mince in a large frying pan or wok, in a little oil until sealed, breaking up the mince with a wooden spoon as you cook.
Add the chopped peppers, mushrooms, chilli powder, paprika and basil and cook for a few minutes.
Add the salsa then season with a little salt and plenty of pepper.
Cook, stirring for a few more minutes.
Put the tortilla wraps out flat on a work surface; divide the mixture between them putting it in the centre of the wraps.
Put a teaspoon of sour cream on the top then add a slice of cheese.
Fold the wraps into a parcel then put them on a baking tray and bake in the oven for 15 minutes.
Delicious and succulent beef mince and fresh peppers wrapped in soft flour tortillas. Brilliant for group meals.
Serves: 4 people
Prep time: 20 minutes
Cooking time: 30 minutes
500g Full of Beans mince
500g jar Fiesta Chilli Cooking Sauce
2 Red Onions
1 Green Pepper
1 Red Pepper
1 pack 8 Sunnyhills Tortilla Wraps
300g jar Snackrite Tomato Salsa
170g tub The Deli Sour Cream and Chive Dip
2 Ripe Avocados
Juice 1 Lime
85g The Deli Onion/Garlic and Herb Dip
100g The Cheese Emporium Grated Cheddar Cheese
A little Solesta Olive Oil
Preheat the oven to 160C/320F/Gas Mark 3.
Brown the mince in a little oil in a large saucepan, add the cooking sauce and cook uncovered for 15 mins, stirring as you cook.
Meanwhile, peel the onions, cut into halves and slice into medium slices. Chop the peppers into halves, discard the seeds and white pith and slice the same as the onions.
Add the peppers and onions to the mince and cook stirring for another 10 mins, watch that the mixture doesn’t burn – you want it to be quite dry. When cooked keep warm in the oven.
Put the tortilla wraps in the oven to warm through as per pack instructions.
To make the guacamole – cut the avocadoes in half, remove the stone and with a fork mash them in a bowl with the lime juice and the onion, garlic and herb dip.
Serve the mince in a bowl alongside bowls of salsa, grated cheese, guacamole, and sour cream for people to make up their own fajitas with the warmed wraps.
If you want hotter fajitas, then add 1 x teaspoon Stonemills chilli powder to the mince whilst cooking.
Meatballs with Pasta in a Pesto Sauce
This classic Italian dish combines delicious meatballs with a rustic pesto sauce and pasta cooked to perfection.
Serves: 4 people
Prep time: 15 minutes
Cooking time: 12 minutes
3 tbsp Solesta Olive Oil
1 medium Onion, peeled and finely chopped
2 small or 1 large clove Garlic, crushed
400g Full of Beans mince
Handful of fresh Basil Leaves, roughly torn, plus some for garnish
Freshly ground Salt and Black Pepper
400g Cucina Pasta (e.g. Penne)
1 jar Specially Selected Pesto Genovese
Heat 1 tbsp olive oil and gently sauté the onion until soft but not coloured.
Add the crushed garlic and cook for a further minute.
Allow to cool then add to the minced beef along with the basil and seasoning and mix well.
Roll the mixture into small balls about the size of a walnut.
Heat the remaining oil in a large frying pan and cook the meatballs over a medium heat, turning to brown evenly until cooked through.
Drain on kitchen paper.
Meanwhile, cook your pasta in a large pan of lightly salted, boiling water until just tender, around 8-10 minutes.
Drain the pasta and return to the pan.
Add the pesto sauce along with the meatballs and cook over a low heat for a few minutes until piping hot.
Scatter over the basil leaves and serve.