Today we're going to make a simple but very tasty dish,
nutritious, hearty dish, which is ideal during the cold season because it gives you a lot of energy and strength.
Ingredients:
200 gr white beans
1 kg beef or lamb
270 g tomato paste
1 l meat broth
3 tbsp olive oil
1 carrot
2 medium onions
3 cardamom
1 bay leaf
3 peppercorns
2 cloves
Salt, black pepper to taste
For garnish:
200g bulgur (1 cup)
400 ml broth (2 glasses)
50g butter (can be melted)
Salt to taste
Preparation.
Step: 1
For this recipe you will need large white beans.
The first thing to do is to prepare the beans for the cooking process.
This is done in the evening.
Soak the beans in cold tap water. The water should cover the beans completely, so that the beans will swell well.
Start cooking the beans when they have swollen. Put the beans in a pot and pour clean, cold water over them. Do not add salt.
Bring the beans to the boil, then reduce the heat to medium-low and simmer the beans until half cooked.
I boiled the beans until half cooked, it took an hour.
Step: 2
Simultaneously, in another pot, boil the meat adding one onion, carrot, cloves, cardamom, pea pepper for a tasty broth. Do not add salt.
Step: 3.
Now that the beans and meat are ready. Take a clean saucepan. Pour olive oil, add onions and fry until the onions are soft. Next add the tomato paste and fry for 5 minutes, stirring all the time.
Then add beans, meat, black pepper, cumin, salt to taste and pour the decanted broth. Pour the broth as you see fit, about as much as would be needed to make the mass similar to soup. If necessary, more broth can be added.
Cook over low heat until the beans are tender. To boil the beans it took me a total of 2 hours (depends on the beans)
You just have to taste the beans from time to time: if they have become soft, they are ready!
It's important not to overcook the beans, because we want them whole, not bursting.
Garnish, bulgur.
How to cook bulgur properly and how long?
Two things are the right proportions and the cooking time. Generally, one cup of dry groats is cooked in two cups of liquid.
I would like to suggest a very interesting way of cooking bulgur. Before boiling bulgur, it will have to be fried. This technique makes bulgur crumbly and very tasty. Such bulgur would make an excellent side dish.
Put melted butter in a heated pan.
Rinse the bulgur thoroughly under water 3 or 4 times and drain well.
Pour the bulgur into the pan and fry for 5 minutes, stirring constantly with a spatula. The bulgur should absorb the oil and become translucent, then yellowish golden.
Stir in the salt and pour in the stock.
Stir again and cover with the lid of the pot.
Once the water has begun boiling, reduce the heat to low and simmer the rice until the water has been absorbed.
Do not stir during cooking.
Leave the bulgur to cook for 10 minutes more under a closed lid.
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