Ingredients:
3 cups of kidney beans
750 grams (1.6 lbs.) ground beef ( vegetarains can use soya chunks or granules soaked in hot water and squeezed out)
1 can chopped tomatoes
3 tablespoons tomato paste
1-3 garlic cloves, diced
1 large onion, diced
1 glass of red wine ( optional)
1 bay leaf
For the seasoning:
1 tablespoon salt
1 tablespoon sweet paprika
2 teaspoons hot paprika
2 teaspoons cumin
2 teaspoons coriander leaves finely chopped
½ teaspoon turmeric pdr.
Method
1. Soak the beans in water overnight. Cook the beans for around an hour, make sure they are covered in water. Or you can pressure cook for 6-8 whistles till soft.
2. While the beans are cooking, sauté the onion to a golden hue in a separate pot and add garlic, cook for an additional minute. Brown the meat in a frying pan, drain the juices and add the meat to the onions. After the beans are done cooking, put the beans through a sieve and add to the meat (you can save the broth the beans had been cooking in and add it to chili later).
3. Add the chopped tomatoes, tomato paste, and seasoning and stir. Add the wine and either water or the bean water, making sure the stew is completely covered. Stir well and cook over low heat for at least two hours.
ps- in case, you're cooking for just 2, reduce the quantity and follow the same method.
If using soya, add the soaked and squeezed soya to the onion, tomato fried well with spices, add the beans along with cooked water, let it simmer for at least 30 minutes.
3 cups of kidney beans
750 grams (1.6 lbs.) ground beef ( vegetarains can use soya chunks or granules soaked in hot water and squeezed out)
1 can chopped tomatoes
3 tablespoons tomato paste
1-3 garlic cloves, diced
1 large onion, diced
1 glass of red wine ( optional)
1 bay leaf
For the seasoning:
1 tablespoon salt
1 tablespoon sweet paprika
2 teaspoons hot paprika
2 teaspoons cumin
2 teaspoons coriander leaves finely chopped
½ teaspoon turmeric pdr.
Method
1. Soak the beans in water overnight. Cook the beans for around an hour, make sure they are covered in water. Or you can pressure cook for 6-8 whistles till soft.
2. While the beans are cooking, sauté the onion to a golden hue in a separate pot and add garlic, cook for an additional minute. Brown the meat in a frying pan, drain the juices and add the meat to the onions. After the beans are done cooking, put the beans through a sieve and add to the meat (you can save the broth the beans had been cooking in and add it to chili later).
3. Add the chopped tomatoes, tomato paste, and seasoning and stir. Add the wine and either water or the bean water, making sure the stew is completely covered. Stir well and cook over low heat for at least two hours.
ps- in case, you're cooking for just 2, reduce the quantity and follow the same method.
If using soya, add the soaked and squeezed soya to the onion, tomato fried well with spices, add the beans along with cooked water, let it simmer for at least 30 minutes.