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Beef And Bean Pot

Ingredients
  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
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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Main Dish
Method: 
Slow Cooked
Dish: 
Dry Curry
Ingredient: 
Beef
Preparation Time: 
30 Minutes
Cook Time: 
150 Minutes
Ready In: 
180 Minutes

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