Beef Loubia Stew
Ingredients
- 500 gWhite bean (soaked)
- 400 gBeef heel (in large cubes)
- 1 pcOnion (finely sliced)
- 4 pcGarlic (crushed)
- 3 tbspExtra virgin olive oil
- 2 tbspTomato caviar
- 1 tbspCumin ground
- 1 tbspSweet paprika
- 1 tspHot pepper en poudre
- 0.5 pcFlat-leaf parsley (chopped)
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
- 1 tbspTomato paste
Method
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.
- 1
Soak the white beans in a large volume of cold water for 12 hours. Drain them before starting to cook.
- 2
In a pot, heat the olive oil. Brown the beef pieces on all sides until a brown crust forms.
- 3
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
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
Remove the lid. Let the sauce reduce until it becomes creamy and coats the spoon. Sprinkle with fresh flat-leaf parsley before serving.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Keeps for 3 days in the refrigerator. It's even better reheated the next day when the flavors have infused.
