Middle Eastern Kidney Bean Beef Stew
Middle Eastern Kidney Bean Beef Stew is the easiest recipe to prepare with ingredients that are already in your pantry. Incredibly delicious and fulfilling.
Ingredients
- 1 pound kidney beans dry
- 1 pound beef stew meat
- 1 small yellow onion diced
- 3 tablespoons olive oil
- 1½ teaspoons garlic powder
- 1 ½ teaspoons onion powder
- 1 teaspoon black pepper
- 1 tablespoon bullion powder
- ¼ teaspoon ginger powder
- 1 teaspoon cumin
- ¼ teaspoon ground nutmeg
- 2 ½ cups tomato sauce
- 2 tablespoons tomato paste
- 3 cups hot water
- salt to taste
- 8 large cloves of garlic
- 2 tablespoons cilantro or parsley fried in olive oil
Instructions
- Wash the beans and soak them for a minimum of 12 hours.
- To a pot, add the olive oil and sauté the onion until soft and translucent.
- Add the beef and sauté until browned and no longer red.
- Add the seasonings and mix.
- Add the drained beans and mix again.
- Add the water, and cover. Let it come to a boil before lowering the heat until it's cooked all the way through, and the beans are soft.
- Add the tomato sauce and paste and let it cook for another 10 minutes.
- Fry the garlic and cilantro or parsley in olive oil until the garlic is golden and fragrant, then add to the pot of stew. Make sure to salt to taste.
- Mix and serve with vermicelli rice.
Notes
- Wash the beans to remove the sodium and the starch.
- Soak your beans for at least 12 hours before cooking them. This will save you plenty of cooking time and your beans will be firm.
- Don't lower the heat before the water boils.
- Double the recipe ingredients if the meal is for a big family.
- You can play with the spices of this recipe according to your taste.
- If you like Middle Eastern Kidney Bean Beef Stew loose, just add more water.
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