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Beef and Bean Pot Recipe
|Dried red kidney beans||2 Pound, soaked overnight in cold water (1 kg)|
|Olive oil/Corn oil||30 Milliliter (2 tablespoons)|
|Chuck steak||2 Pound, trimmed of fat and cut into cubes (1 kg)|
|Garlic||2 Clove (10 gm), peeled and crushed|
|Canned tomato puree||6 Ounce (175g, 1 can)|
|Soft brown sugar||15 Milliliter (1 tablespoon)|
|Bay leaves||2 Small|
|Freshly ground black pepper||To Taste|
Serving size: Complete recipe
Calories 5467 Calories from Fat 1631
% Daily Value*
Total Fat 184 g283.4%
Saturated Fat 61.7 g308.3%
Trans Fat 0 g
Cholesterol 600 mg
Sodium 2067.3 mg86.1%
Total Carbohydrates 592 g197.3%
Dietary Fiber 142.1 g568.4%
Sugars 42.4 g
Protein 352 g704.3%
Vitamin A 19.9% Vitamin C 105.2%
Calcium 82.3% Iron 406.7%
*Based on a 2000 Calorie diet
1.Wash the beans under cold running water.
2.Take a pan, put the beans in it and fill water enough to cover the beans.
3.Boil, skin off the impurities.
4.Put the lid on and simmer for 1 hour until soft.
Preheat the oven to 325 degrees.
5.Strain the bean liquor.
6.Keep aside 1 1 /4 cups.
7.In a pan, heat oil and fry beef in it until brown.
8.Stir in garlic, tomato puree, sugar, bay leaves, and bean liquor.
9.Put a sprinkling of salt and pepper and simmer for 10 minutes.
10.Take a casserole dish, put beans in it.
11.Add water sufficient to cover.
12.Cook in the oven for 2- 2 1/2 hours until the meat is soft.
13.Serve immediately or freeze for later use.
15.If frozen, thaw for 4 hours at room temperature and serve.