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Beef And Bean Casserole Recipe
|Red kidney beans||6 Ounce (175 Grams)|
|Stewing beef||12 Ounce (350 Grams)|
|Oil||30 Milliliter (2 Tablespoon)|
|Onions||2 Large, skinned and sliced|
|Green pepper||4 Ounce, washed, seeded and sliced (100 Grams, 1 Medium One)|
|Dried thyme||1⁄2 Teaspoon (Leveled) (2.5 Milliliter)|
|Worcestershire sauce||15 Milliliter (1 Tablespoon (Leveled))|
|Stock||1⁄2 Pint (300 Milliliter)|
|Flour||30 Milliliter (2 Tablespoon (Leveled))|
Serving size: Complete recipe
Calories 1727 Calories from Fat 458
% Daily Value*
Total Fat 53 g81.5%
Saturated Fat 12.6 g62.8%
Trans Fat 0 g
Cholesterol 182.4 mg
Sodium 1718 mg71.6%
Total Carbohydrates 195 g64.9%
Dietary Fiber 39.8 g159.1%
Sugars 34.4 g
Protein 118 g235.7%
Vitamin A 10.3% Vitamin C 246.6%
Calcium 35.2% Iron 111.9%
*Based on a 2000 Calorie diet
Trim the beef and cut it into 2.5-cm (1-in) cubes.
Fry the meat in the heated oil in the uncovered pressure cooker until it is well browned.
Remove the meat and fry the onions lightly with the pepper.
Return the meat to the cooker with the beans, thyme, Worcestershire sauce seasonings and stock.
Put on the lid and bring to high (15 lb) pressure.
Cook for 20 minutes.
Reduce pressure slowly.
Blend the flour to a smooth cream with a little cold water, then stir in a little of the hot cooking liquid.
Add the mixture to the cooker and stir until the liquid thickens and boils.
Adjust seasoning and serve with green salad or a vegetable.