Bean Stew
INGREDIENTS:
1 c Dried beans
4 c Boiling water
1 lb Beef stew meat; cut in 1"
-cubes
2 tb Oil
1 lg Onion; chopped coarsely
2 lg Potatoes; pared & cubed
3 Ribs celery; cut in 1"
-slices
3 md Carrots; pared & sliced
1 c Corn; fresh or frozen
1 ts Curry powder or Berbere
1 1/2 ts Salt
1 c Boiling water
1/2 lb Brussel sprouts; fresh or
-frozen
1 c Dried beans
4 c Boiling water
1 lb Beef stew meat; cut in 1"
-cubes
2 tb Oil
1 lg Onion; chopped coarsely
2 lg Potatoes; pared & cubed
3 Ribs celery; cut in 1"
-slices
3 md Carrots; pared & sliced
1 c Corn; fresh or frozen
1 ts Curry powder or Berbere
1 1/2 ts Salt
1 c Boiling water
1/2 lb Brussel sprouts; fresh or
-frozen
Add beans to boiling water in a 3 qt saucepan or dutch oven; boil for two minutes. Remove from heat and let stand covered for one hour. Brown meat in hot oil; add onion and cook until brown. Add meat and onion mixture and all other ingredients (except Brussel Sprouts) to the beans; add one cup boiling water. Simmer stew for 1 hour, add sprouts and cook for 15 minutes. see also: Traditional African Cooking by Ola Olaore, published by Foulsham &Co, Ltd. 1990
Chichikov@aol.com
Chichikov@aol.com