Tuesday, May 22, 2012

Egyptian Black Eyed Bean with Beef Stew (Lubbia)

Egyptian Black Eyed Bean with Beef Stew (Lubbia)

I Love this reminds me of Hunt's beans wayback can also boil this bean and discard the water, rinse then cool in ref. transfer into a cute cup and add condensed milk + vanilla .:)

Here I use:

1/4 kilo black eyed beans (boiled)
3 tbsp oil / butter
1 onion cut into squares
2 cloves of garlic
1 tsp cumin powder
1/2 kilo beef
1 liter tomato juice (I use 6 tomatoes blended with water)
2 maggi cubes
1/2 tsp pepper

In a pot soak beans overnight in water to cover generously. Next day, drain beans, cover with fresh water and bring to boil. Simmer until beans are just tender, about 30 to 45 minutes. Heat oil or butter in deep saucepan. Add onion, garlic and cumin powder . Fry 5 minutes and add beef , maggi cubes and tomato juice . Cook until meat is tender then add lubbia (black eyed beans) and let boil for another 10 minutes. Continue to simmer, until lubbia are soft but not completely dissolved. Mixture should be soupy.

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