Name: Bean Stew
Prep time: 30 min
Cook time: 120 min
Total time: 150 min
Yield: 4
Ingredients: 250 g black-eye dry beans; 1 onion small; 30 g fresh ginger; 2 fresh red chilli small *to taste *optional; 3 cloves garlic fresh; 1 red capsicum large; 300 g beef; 2 chicken stock cube; 1/4 cup olive oil; 1 tbs tomato paste; 2 pinches salt *to taste

by chirpycarol Last updated on 07/09/2019

This African dish was passed on to me. I am not sure where it originated. I have adjusted it to my taste. Fresh ingredients are the key, try to use fresh garlic, fresh ginger etc. - chirpycarol

Ingredients

250 g black-eye dry beans
1 onion small
30 g fresh ginger
2 fresh red chilli small *to taste *optional
3 cloves garlic fresh
1 red capsicum large
300 g beef
2 chicken stock cube
1/4 cup olive oil
1 tbs tomato paste
2 pinches salt *to taste

Method

Step 1

Place beans in a pot and add double the quantity of water. Add 1/2 tablespoon of salt and cook on medium/high heat for approximately 1 hour and 30 minutes. Cover the pot while cooking. Keep adding water as necessary to ensure that the beans do not dry out. When beans are soft when squeezed between two fingers, drain excess water and rinse.
Step 2

Mince onions, ginger, garlic and chilli using a food processor.
Step 3

Mince the capsicum using a food processor, separately and set aside.
Step 4

In a pot, season the meat with half of your onion, garlic, ginger, chilli mixture. Add a pinch of salt and 1 cube of dry chicken stock. Steam meat until cooked by placing a lid on the pot on medium heat. This infuses the meat quickly. Cook for about 10 to 15 minutes, stirring occasionally. Don't add water as it will create its own juices. Remove from pot along with juices and set aside
Step 5

In a clean pot cook the minced capsicum on medium heat for 10 mins to remove as much water as possible, keep stirring. Remove from pot and set aside.
Step 6

In a clean pot add 1/4 cup of olive oil, fry the other half of the onion, garlic, ginger and chilli mixture, till onions appears golden brown
Step 7

Add the tomato paste and stir.
Step 8

Add the blended capsicum and stir
Step 9

Add the meat with all its juices
Step 10

Add the beans to the pan and stir. if it’s too dry, add a couple of tablespoons of water.
Step 11

Allow pot to simmer on low heat for 15 - 20mins, with the lid on and stir occasionally
Step 12

Add other cube of chicken stock and a pinch of salt if necessary. Serve.

Recipe Notes

from Australia’s Best Recipes team

Lamb can be substituted for beef. You can swap fresh red chillies for chilli flakes. You can swap beans for dry red adzuki beans or almost any type of dry bean (I like to substitute red beans or black eye beans for chick peas or even three bean mix). To reduce cooking time, you can skip step 1 by soaking dry beans for 24 hours before cooking this dish. You can also substitute dry beans for a can of beans and skip step 1 and 2. A great dish on its own or with a green salad and crusty bread and a glass of red wine. When steaming the Lamb/Beef, do not add water. The lamb will stew in its own juices.