Rich White Beans with Beef (Print Version)
# Ingredients:
→ Vegetables and seasoning
01 -
3 tbsp olive oil
02 -
3 medium-sized carrots, sliced into rounds
03 -
1 large onion, chopped finely
04 -
2 garlic cloves, mashed
05 -
1 celery stalk, diced into small pieces
→ Meat and beans
06 -
250 g of dried white beans (needs soaking for 8-12 hours)
07 -
400 g beef (like stew beef), cut into chunks of 2-3 cm
→ Spices and sauce
08 -
600 ml beef broth or water
09 -
1 tbsp ground cumin
10 -
1 bay leaf
11 -
1 tbsp ground ginger
12 -
A mix of salt and freshly crushed black pepper to taste
13 -
200 ml tomato passata
14 -
2 tbsp tomato puree
15 -
Fresh parsley, chopped, for garnish
# Instructions:
01 -
A day ahead, put the white beans into a large bowl and let them soak in lots of cold water for 8 to 12 hours. When you’re ready to cook, drain and rinse them.
02 -
In a large cooking pot, heat the olive oil and sear the beef pieces until they’re browned all over. Take them out of the pot and set them aside for later.
03 -
Using the same pot, toss in the onion and cook until it looks slightly see-through. Mix in the carrots, celery, garlic, and your spices while stirring well.
04 -
Pour in the tomato passata and tomato puree, then bring back the beef along with the beans, broth, and bay leaf. Sprinkle with salt and pepper.
05 -
Let everything simmer slowly on low heat for about 2 hours, or use a pressure cooker for 40 minutes. The beef should turn melt-in-your-mouth tender.
# Notes:
01 -
This dish tastes even better if you make it a day ahead and reheat it.
02 -
If you're pressed for time, swap dry beans for canned ones.