Beef with Navy Beans (Etli Kuru Fasulye) |
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| Servings | Prep. Time | Cooking Time | Calories | % from Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 4 | overnight plus 15 minutes | 1 hour | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 1 lb navy beans | 1 Tbsp butter | 1 onion, chopped |
| 1 lb chuck, cubed | 3 fresh tomatoes, chopped | 1 Tbsp tomato paste |
| 5 cups beef stock or water | 1 tsp crushed dried chile (optional) | 1 tsp paprika |
| salt and ground black pepper | boiled rice, to serve | |
| 1 | Soak the beans overnight. |
| 2 | The next day, melt the butter and fry the onion until transparent. Add the beef and cook for a few minutes. Then add the tomatoes with the tomato paste. |
| 3 | Pour in the stock and bring to a boil. Add the drained beans, crushed chile, if using, the paprika, and seasoning. Cover and cook over medium heat for 1 hour, or until the beans are tender, adding a little more hot water if necessary. Serve hot on a bed of rice. |