Yakhnet Fasolia Hamra (Beef and Red Kidney Bean Stew with Rice)

Ingredients

• 500 g beef braising steak
• 2 tbsp olive oil
• 1 onion
• 4 garlic cloves
• 1 tsp ground allspice
• 0.5 tsp ground cinnamon
• 0.5 tsp ground cumin
• 2 tbsp tomato purée
• 400 g chopped tomatoes
• 800 g tinned red kidney beans
• 300 g basmati rice
• 20 g fresh coriander

Method

1. 1

   Cut the beef braising steak into 2cm cubes. Heat the olive oil in a heavy casserole over a high heat and brown the beef in 2 batches, then return it all with the chopped onion and cook for 5 minutes.

2. 2

   Add the crushed garlic, allspice, cinnamon and cumin and stir for 1 minute. Stir in the tomato purée, chopped tomatoes, 700ml water and 1 tsp salt, bring to the boil, cover and simmer gently for 60 minutes.

3. 3

   Add the drained red kidney beans and simmer uncovered for 20 minutes until the beef is tender and the sauce has thickened.

4. 4

   For the last 20 minutes, cook the rinsed basmati rice in 600ml boiling water with 1 tsp salt, covered, on the lowest heat for 12 minutes, then leave covered off the heat for 5 minutes.

5. 5

   Stir the chopped coriander into the stew and serve straight away over the rice.