Beans and Beef Stew (Estofado de Frijoles y Carne)
- 1 pound dry red pinto or canary beans, rinsed and picked over
- 4 cups water
- 2 pounds beef for stew cut into chunks
- ½ cup grated carrot
- 1 large green plantain peeled and diced
- ½ teaspoon ground cumin
- 1 cup chopped onion
- 1 garlic clove
- 1 scallion
- ½ cup red bell pepper
- Salt and pepper
- ½ cup chopped fresh cilantro
- Wash the beans and soak overnight in cold water. Drain the beans and dump into slow cooker.
- Place the onions, garlic, scallion and red bell pepper in the food processor.
- Add the beef to slow cooker with beans and pour in water. Add the chopped vegetables, grated carrot and ground cumin. Stir well.
- Cover the pot and cook on high for 5 hours or until the beans are tender.
- Add the plantain, season with salt and pepper and cook for 30 minutes more.
- Add chopped cilantro and serve with white rice and hogao.
- If using a normal pot: Wash the beans and soak overnight in cold water. Drain the beans and place in a large pot and add the water, beef, chopped vegetables, carrots and cumin. Over medium-high heat, bring the beans to a boil, then cover the pot and reduce the heat to medium-low. Allow the beans to cook until almost tender, approximately 2 hours.
- When the beans are almost tender, add the plantains, salt and pepper. Cover and cook for another hour or until the beans are fully cooked. (Add additional water as necessary).
- Add chopped cilantro and serve.
I noticed that I have been using my crock pot more and more lately. I used it again for this beans and beef stew, not the pressure cooker 😉 Just think about how great it is to put a bunch of ingredients in a pot and not have to worry if dinner is burning for at least 5 hours. You also don’t have to worry about it exploding as a result of too much pressure, sending shrapnel throughout the kitchen. Enjoy the dish!
Salt and pepper
If using a normal pot: