Beef and Bean Pot Recipe
Summary
Preparation Time30 MinCooking Time2 Hr 30 Min
Ready In3 Hr 0 MinDifficulty LevelEasy
HealthyHigh Protein
Ingredients
| Dried red kidney bean - 1 kg/2 lb s, soaked overnight in cold water | ||
| Salt | 1 To taste | |
| Olive or corn oil - 2 x 15 ml spoons/2 tablespoons | ||
| Chuck steak - 1 kg/2 lb , trimmed of fat and cut into cubes | ||
| Garlic cloves - 1-2 , peeled and crushed | ||
| Tomato puree - 1 x 175 g/6 oz can | ||
| Soft brown sugar - 1 x 15 ml spoon/1 tablespoon | ||
| Bay leaves | 2 Small | |
| Ground black pepper | 1 To taste | |
Directions
GETTING READY
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.
MAKING
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.
SERVING
14.Serve warm.
15.If frozen, thaw for 4 hours at room temperature and serve.
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.
MAKING
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.
SERVING
14.Serve warm.
15.If frozen, thaw for 4 hours at room temperature and serve.
Chef
