Beef stew with rice and beans and plantain has to be one of my favorites. Rice and beans go so well together and the beef stew compliments them perfectly.
How To Make Beef Stew with Rice and Beans and Plantain
- Clean 1 cup of brown black eyed beans and rinse well. Boil beans in salted (a pinch) water for 15 minutes (until firm). Then rinse 2 cups of white rice and add it to the beans. Make sure you add enough water to cover the rice and leave to cook on medium heat 10 – 15 minutes (until the rice is fluffy).
- Add, 1 scotch bonnet, 1 onion and 2 plummed tomatoes (canned) to a blender and blend until smooth.
- Season the beef pieces with salt and pepper to taste. Then, heat a splash of oil in a medium sized pan and part fry the beef until brown. Heat enough oil to cover the base of a saucepan and add the tomato mix once the oil is hot. Leave to cook on medium heat for 5 minutes and then add 2 chicken stock cubes, salt to taste, a pinch of thyme and 1 tbsp of tomato puree. Stir well and leave to cook on medium heat for 20-25 minutes. Then add the beef stir well and leave to cook for a further 7-10 minutes on a low/medium heat (or until the beef is tender).
- Peel 1 plantain and slice diagonally. Heat a splash of oil in a pan and add the plantain to the pan. Cook for 2-3 minutes on each side and then place them on a paper towel to soak up the excess oil.
Storage
Rice and beans can be stored in the fridge for 2-3 days. The beef stew can be refrigerated for 3-4 days and frozen for up to a month.
Alternatives
Feel free to alter the seasoning to your taste. Also, if you are a egg lover you can add a few boiled eggs to the beef stew.
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Beef Stew with Rice and Beans and Plantain
Beef stew with rice and beans and plantain has to be one of my favorites. Rice and beans go so well together and the beef stew compliments them perfectly.
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Ingredients
- 300-400 g beef
- 2 plummed tomato canned
- 1 tbsp of tomato puree
- 1 onion
- 1 scotch bonnet
- 2 cups of white rice
- 1 cup of brown black eyed beans
- 2 chicken stock cubes
- A pinch of thyme
- 1 plantain
- A splash of vegetable oil
Instructions
- Clean the beans and rinse well. Boil beans in salted (a pinch) water for 15 minutes (until firm). Then rinse the rice and add it to the beans. Make sure you add enough water to cover the rice and leave to cook on medium heat 10 – 15 minutes (until the rice is fluffy).
- Add, scotch bonnets, onions and plummed tomatoes to a blender and blend until smooth.
- Season the beef pieces with salt and pepper. Then, heat a splash of oil in a medium sized pan and part fry the beef until brown. Heat enough oil to cover the base of a saucepan and add the tomato mix once the oil is hot. Leave to cook on medium heat for 5 minutes and then add chicken stock cubes, salt, thyme and tomato puree. Stir well and leave to cook on medium heat for 20-25 minutes. Then add the beef stir well and leave to cook for a further 7-10 minutes on a low/medium heat (or until the beef is tender).
- Peel plantain and slice diagonally. Heat a splash of oil in a pan and add the plantain to the pan. Cook for 2-3 minutes on each side and then place them on a paper towel to soak up the excess oil.
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