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Beef and Bean Pot

  Dried red kidney beans 2 Pound, soaked overnight in cold water (1 kg)
  Salt To Taste
  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

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.

14.Serve warm.
15.If frozen, thaw for 4 hours at room temperature and serve.

Recipe Summary

Difficulty Level: 
Main Dish
Slow Cooked
Dry Curry
Preparation Time: 
30 Minutes
Cook Time: 
150 Minutes
Ready In: 
180 Minutes

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Average: 4.1 (18 votes)

Nutrition Rank

Nutrition Facts

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 mg200%

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

Beef And Bean Pot Recipe