Turkish white beans stewed with diced beef in a tomato and pepper paste sauce, served beside buttery rice pilaf, the classic tradesmen's restaurant plate. Gluten-free and filling.
Ingredients
Instructions
- 1
Finely chop the onion. Heat the sunflower oil and 20 g of the butter in a pot and cook the diced beef over medium-high heat for 8-10 minutes until its juices evaporate.
- 2
Add the onion and cook for 5 minutes until soft; stir in the tomato and red pepper pastes and cook for 2 minutes.
- 3
Add the cooked beans, water and salt; bring to a boil, then cover and simmer over low heat for 30 minutes until the beef is tender and the sauce thickens.
- 4
For the rice, melt the remaining 35 g butter in another pot, add the cooked rice and stir over low heat for 5 minutes, separating the grains.
- 5
Cover the rice, take it off the heat and let it steam for 5 minutes.
- 6
Serve the rice on one side of the plate and the beef and bean stew on the other, hot.
Nutrition
Per serving
| Calories | 592 kcal |
|---|---|
| Protein | 24 g |
| Carbs | 79 g |
| Fat | 21 g |
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