Beef and Black-Eyed Beans

    Beef and Black-Eyed Beans

    9saves
    35min


    35 people made this

    This is a light, yet aromatic Pakistani dish. We usually eat this dish with warm roti, raita and finely sliced onion with a splash of lemon juice.

    Ingredients
    Serves: 4 

    • 5 tablespoons vegetable oil
    • 1 small onion, finely chopped
    • 1 small clove garlic, minced
    • 2/3 cup (175ml) water, divided
    • 1 small tomato, chopped
    • 1 teaspoon salt, or to taste
    • 1/2 teaspoon chilli powder
    • 1/2 teaspoon ground cumin
    • 1/8 teaspoon ground turmeric
    • 250g beef mince
    • 1 (400g) tin black-eyed beans, drained
    • 1/8 teaspoon garam masala
    • 1 dessertspoon lemon juice
    • handful chopped fresh coriander
    • 1/2 teaspoon finely chopped green chilli

    Directions
    Preparation:15min  ›  Cook:20min  ›  Ready in:35min 

    1. Heat oil in a large deep frying pan over medium high heat. Add onion and sauté until light golden then throw in the garlic and cook for 1 minute. Put in 1/3 of the water and tomato then season with salt, chilli powder, cumin and turmeric. Simmer for 1 minute.
    2. Add beef and cook for at least 10 minutes, adding another 1/3 of the water when it gets dry. When the beef mixture is dry pour in the black-eyed beans. Cook for 3 minutes. Stir in the remaining water and reduce the heat to low. Cover and simmer until all of the water has cooked down and you can see the oil.
    3. Remove from the heat and mix in the garam masala. Transfer to a serving dish and sprinkle the lemon juice, coriander and green chilli over the top.

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    Reviews (5)

    by
    0

    Used different ingredients. This is good, i used lean mince and 1 clove minced garlic. i omitted the coriander and chopped pepper. Served over rice. Thanks Asma - 29 Sep 2008

    by
    0

    This recipe is excellent. It tastes delicious and isn't too hard to make. - 29 Sep 2008

    by
    0

    This was absolutely delicious. It tasted even better than it smelled whilst cooking! I've even made it with turkey mince to great results. This one is definitely a keeper. - 29 Sep 2008

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