Beef and Black-Eyed Beans

    35 minutes

    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.

    39 people made this

    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

    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 in English (38)


    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


    I loved this recipe! I couldn't find garam marsala at my grocery store, so I made it without it, but it was still great. And super easy to make. Thanks!  -  29 Sep 2008


    I make this wonderful dish each time I have leftover roast beef. In fact, I purposely make to much roast so that we can have this dish! The only way I deviate from this recipe, is to double the ingredients, otherwise, I follow the directions to a “T.” Substitutions and deletions just aren’t right. I serve it atop boiled jasmine rice and my sides are Asma’s choice, warm pitas, raita, and finely sliced onions laced with lemon juice. This dish is F A N T A S T I C!  -  29 Sep 2008