Kidney beans with beef or vegetable substitute gravy

Ingredients:  

 

3 cups of kidney beans 750 grams 

 

(1.6 lbs.) ground beef 

 

1 can chopped tomatoes 

 

3 tablespoons tomato paste 

 

1-3 garlic cloves, diced 

 

1 large onion, diced 

 

1 glass of red wine  (substitutes Cranberry juice  / Pomegranate juice)

 

1 bay leaf

For the seasoning: 

1 tablespoon salt 

 

1 tablespoon sweet paprika 

 

2 teaspoons hot paprika 

 

2 teaspoons cumin 

 

2 teaspoons cilantro, minced 

 

½ teaspoon turmeric

1. Soak the beans in water overnight. Cook the beans for around an hour, make sure they are covered in water. You can cook the beans in a pressure cooker to save gas and time for about 5-6 whistles.

 

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). 

vegetarians after onions are fried, add the vegetables of your choice, you may combine 2 veges also. Once veges are cooked, add the beans, seasoning, cook with wine or its substitute let it simmer for a few minutes. Serve hot with finely chopped coriander leaves.

 

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.

I feel once the beans are cooked well, after adding veges, no need to cook for 2 hours. This isn't my recipe. This is just like how we normally make rajma !

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