Beef Loubia Stew

White beans that melt on the tongue, bound by a short, thick red sauce. Garlic and cumin release a powerful aroma as the pot opens, while the meat falls apart with a fork.

• Prep time: 20 min
• Cook time: 90 min
• Difficulty: Medium
• Calories: 519
• Protein: 31 g
• Carbs: 36 g
• Fat: 28 g

Ingredients

• 500 g White bean ( soaked )
• 400 g Beef heel ( in large cubes )
• 1 piece Onion ( finely sliced )
• 4 piece Garlic ( crushed )
• 3 tbsp Extra virgin olive oil
• 2 tbsp Tomato caviar
• 1 tbsp Cumin ground
• 1 tbsp Sweet paprika
• 1 tsp Hot pepper en poudre
• 0.5 piece Flat-leaf parsley ( chopped )
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground
• 1 tbsp Tomato paste

Instructions

1. Bean preparation

   Soak the white beans in a large volume of cold water for 12 hours. Drain them before starting to cook.

2. Searing the meat

   In a pot, heat the olive oil. Brown the beef pieces on all sides until a brown crust forms.

3. Aromatic base

   Add the chopped onion and crushed garlic. Sauté until the onion is translucent. Add the tomato paste, tomato caviar, and spices: cumin, paprika, and chili powder.

4. Cooking

   Pour the beans into the pot. Cover with water. Bring to a boil, then lower the heat. Cover and simmer until the beans are tender.

5. Sauce reduction

   Remove the lid. Let the sauce reduce until it becomes creamy and coats the spoon. Sprinkle with fresh flat-leaf parsley before serving.

Chef's tips

• Never salt the beans at the start of cooking, it toughens their skin.
• If the sauce is too thin at the end, mash a few beans with a fork to bind everything together.

Storage

Keeps for 3 days in the refrigerator. It's even better reheated the next day when the flavors have infused.