Beef heart risotto

Ingredients

• 2 tablespoons olive oil
• 1 large red onion, chopped
• 1 cup red beans, cooked
• 4 cloves garlic, minced
• 2 cups minced beef heart
• 1/2 teaspoon ground cumin seed
• 1 tablespoon chili powder
• 2 cups arborio rice
• 1 quart good quality stock, home made preferred
• 1/2 teaspoon salt, to taste
• 1/4 teaspoon fresh ground pepper
• Sour cream or yogurt

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Preparation

• In a Dutch oven or large skillet, heat the olive oil over medium heat. Add the red onion and saute 4-5 minutes. Add the red beans and garlic. Continue to saute' for 2 - 3 minutes more.
• Add cumin, chili powder and rice. Stir to mix all ingredients. In a separate saucepan, heat the stock to a boil. Slowly add, a cup or so of the stock at a time to the rice mixture, stirring constantly and making sure all the liquid is absorbed before adding more.
• Continue this process until all of the broth has been added and the rice mixture is cooked through. Add the beef heart, mix in well, cook 5 minutes - add salt and pepper to taste and serve, top with sour cream or yogurt if desired.