Texas Two Bean Tagine #RSC

Ingredients

• 1 lb ground beef
• 13 cup coarsely grated onion
• 13 cup plain breadcrumbs
• 14 cup chopped fresh cilantro
• 1 large egg
• beaten
• 2 garlic cloves
• minced
• 1 teaspoon ground chipotle chile pepper
• 12 teaspoon ground cinnamon
• 12 teaspoon ground black pepper
• 12 teaspoon salt
• 1 tablespoon canola oil
• 2 cups onions
• chopped
• 4 garlic cloves
• minced
• 1 teaspoon smoked paprika
• 12 teaspoon ground cinnamon
• 1 (14 1/2 ounce) can beef broth
• 1 (14 1/2 ounce) can diced tomatoes
• 1 (15 ounce) can black beans
• rinsed and drained
• 1 (15 ounce) can pinto beans
• rinsed and drained
• 2 tablespoons apple cider vinegar
• 1 (8 1/2 ounce) can peach slices in heavy syrup
• 14 cup slivered almonds
• 2 cups cooked rice
• Reynolds Wrap Foil
• 2 tablespoons chopped fresh cilantro (optional)

Instructions

1. Line a baking sheet with Reynolds Wrap foil.
2. Gently mix the meatball ingredients in a large bowl.
3. Roll meat mixture into 1 1/2-inch meatballs and place on lined baking sheet.
4. Set aside.
5. Preheat oven to 350 degrees.
6. Heat oil in heavy bottomed 12 inch skillet over medium heat.
7. Add onions, cook until translucent, about 5 minutes.
8. Add garlic, smoked paprika, and ground cinnamon, cook 2 minutes.
9. Add broth and tomatoes with juice, bring to a simmer.
10. Stir in black beans, pinto beans and apple cider vinegar.
11. Carefully add meatballs to tagine.
12. Gently submerge in liquid.
13. Tear a large piece of Reynolds Wrap Foil and form into a cone that fits just inside of the skillet.
14. Cover with foil cone and place in oven.
15. Bake until meatballs are cooked through, about 30 minutes.
16. Gently stir in peaches with syrup and almonds, heat through.
17. Add salt, pepper and more vinegar if necessary.
18. Serve immediately over hot cooked rice.
19. Garnish with fresh chopped cilantro if desired.