INGREDIENTS
1 & 1/2 cup of RED Beans
400g (2 ounces) Beef stew chunks (or Filet)
1 tbsp. Tomato Paste
200g of Pomi, tomato sauce
5 to 7 Cloves fresh Garlic (cut to small pieces)
1 large Onion (chopped)
½ cup Vegetable Oil
1 tsp. Salt
1 tsp. 7 Spices
1 tsp. ground Cinnamon
RICE INGREDIENTS
1 cup Rice
1/4 cup Vermicelli
4 tbsp. Vegetable Oil
2 cups Water
PREPARATION
Soak beans overnight
On the next day, rinse them and add to a cooking pot with around 3 cups of water, boil for 5 minutes then drain the beans and discard their water. Add the beans back to the pot with 5 cups of water and bring to boil again, then lower heat to minimum and let simmer for around 30 minutes
With half cup of vegetable oil, fry the chopped onions and garlic until lightly browned, add the meat cubes, sprinkle with salt and spices; stir until the meat turns golden brown. Add tomato paste and tomato sauce, sauté together for 2 minutes. Add 4 cups of warm water to the meat and cook until the meat is tender enough (you can always add more warm water when needed).
When the meat is tender enough, add the cooked beans and their water to the meat pot and let simmer on low heat for 30 minutes. The sauce will become thick from the red beans and their water.
Serve with cooked rice
RICE
On low heat fry vermicelli in vegetable oil until golden. Add the washed and rinsed rice with the salt, stir and fry for a few minutes. Add 2 cups of water or as directed on the box. Bring to boil on high heat while uncovered, then move it to the lowest heat at your stove and cover the pot. Cook for 20 minutes and let it rest for 10 minutes to rest before serving.
Serve the warm beans in a plate with the rice on the side
