Bean Stew with Beef Fillet
This fiery and spicy bean stew with beef fillet heats things up nicely.
Ingredients
- 50 g kidney beans (canned; drained weight)
- 50 g small white beans (canned; drained weight)
- 0.5 onion
- 1 small garlic clove
- 0.5 red bell pepper
- 2 tsp Olive oil
- 1 sprig thyme
- 1 bay leaf
- 200 g diced tomatoes (canned)
- Salt
- Pepper
- Cayenne pepper
- 0.25 tsp ground coriander
- 150 g beef fillet
- 1 stalk basil
Instructions
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1.
Rinse both types of beans in a sieve and let them drain. Peel the onion and garlic, then cut into fine cubes. Clean, wash, deseed, and chop the bell pepper.
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2.
Heat 1 tsp oil in a pot. Sauté the onion and garlic for 2 minutes over medium heat. Add thyme and bay leaf, then stir in beans and tomatoes. Season with salt, pepper, cayenne pepper, and coriander, and cook for about 15–17 minutes over medium heat, stirring occasionally.
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3.
About 10 minutes before the cooking time ends, rinse the beef fillet, pat it dry, and cut into thin strips. Heat the remaining oil in a pan. Sauté the beef strips for 2–3 minutes over high heat, seasoning with salt and pepper.
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4.
Wash the basil, shake off excess water, and finely chop. Add the meat and basil to the bean stew.
