Ingredients
SERVES 4
– 150 g red beans
– 250 g ripe tomatoes
– 400 g lean beef ground
– EVO to taste
– salt to taste
– 1 onion chopped
– a hot chilli pepper of your choice
– 1 green pepper cleaned
– deseeded and small diced
– 1 garlic clove chopped
Directions
Soak the red beans for 12 hours in cold water, then rinse, drain and cook them for ab. 50-60 minutes in abundant salted water. Once cooked, drain and set the beans aside. Meanwhile, blanch the tomatoes in boiling water for 1 minute and then peel, deseed and chop them. Right after, in a saucepan, heat a little EVO and sauté the onion along with the green pepper. After 2-3 minutes, add in the meat and brown it. At this point; also add two ladles of boiling water, the tomatoes, the chilli pepper, garlic and a pinch of salt. Cook covered over medium flame for ab. 45 minutes. Then, remove the lid and cook for 30 more minutes, adding a little hot water if too dry. Finally, also incorporate the beans to the saucepan and let simmer together for a few minutes. Serve hot.
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