Beef sishebo with beans
A flavourful one-pot supper. The butternut and spices are perfect with the beef and beans.
Ready in2 hours 30 mins, plus soaking time overnight
Serving sizeServes 4 – 6
- ½ cup (125 ml) dried sugar beans or white beans
- 2 tsp (10 ml) sunflower oil
- 500 g beef stewing meat with bones, all fat removed
- 2 onions, chopped
- 2 carrots, chopped
- 1 green pepper, seeds removed and chopped
- 2 cups (500 ml) water
- 1 cinnamon stick (optional)
- 2 tbsp (30 ml) curry powder
- 2 potatoes, chopped
- 300 g butternut, cubed
- 2 tomatoes, chopped
- ½ tsp (2,5 ml) salt
- lemon juice and black pepper to taste
- Soak beans in 1 litre of water overnight. Rinse and drain.
- Heat half the oil in a pot and fry meat until golden brown. Spoon out and set aside.
- Heat the rest of the oil and fry onions, carrots and green pepper for a few minutes.
- Add beans, meat, water and cinnamon. Bring to the boil and reduce the heat.
- Simmer with a lid for 1½ hours or until the beans are cooked.
- Add the remaining ingredients and simmer for another 30 minutes or until the meat, beans and veggies are tender.
- Season with lemon juice and pepper and serve hot.
- Leave out the potatoes and serve on a small portion of samp. Add 1 cup of frozen peas to the sishebo at the end.
This recipe is from Cooking from the heart, 1st edition
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