Beef and Bean Pot
|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|
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.