Beef with red beans
Votes: 12
Time: 2 hours 30 minutes
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
Beef with red beans - a detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 kg beef neck, cut into small cubes
- 5 tablespoons of vegetable oil
- 1 large onion, chopped
- 4 cloves garlic, finely chopped
- 1 jalapeño pepper, finely chopped (remove seeds for less heat)
- 3 tbsp. chili seasoning, plus more to taste
- 2 tsp ground cumin
- 1 tbsp tomato paste
- 450 g diced tomatoes
- 3 cups beef broth
- 2 cans (430g each) of red kidney beans, drained
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Cooking the dish according to the recipe:
- Heat 2 tablespoons of vegetable oil in a large saucepan or Dutch oven over high heat. Season the beef with salt and pepper. Add half of the beef to the pan in a single layer and cook, stirring, until browned, about 4 minutes. Using a spatula, remove to a bowl. Add another 1 tablespoon of vegetable oil to the pan and brown the remaining beef; remove to a bowl.
- Reduce heat to medium and add the remaining 2 tablespoons vegetable oil. Add the onion and cook until softened, stirring occasionally, about 5 minutes. Add the garlic and jalapeño and continue cooking, stirring occasionally, until softened, about 2 minutes.
Add chili powder, cumin, 1/2 teaspoon salt, and tomato paste; cook, stirring, until deep red, about 2 minutes. - Add the beef and any juices from the bowl, tomatoes, beef broth, and 2 cups of water. Bring to a boil, then reduce heat to a simmer. Cook, stirring and scraping the bottom of the pan, until the meat is tender, about 1 1/2 hours.
Add the red beans and their liquid and simmer until thickened, 20 to 30 minutes. Season with salt, pepper, and chili powder, if desired.
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