Earthy Greek giant beans are baked with beef, tomato and spices. A super hearty dish, sooo appetizing and perfect for the whole family!
Serves: 6 Prep. time: 10′ + 12 h soaking Cooks in: 3:10′ Ready in: 3:20′
For the giant beans
300 g giant beans soaked in water overnight
1 bay leaf
3-4 allspice berries
For the meat
1½ kg beef sirloin, boneless, in chunks
1 large onion, finely chopped
2 garlic cloves, finely chopped
1 green pepper, in slices
1 red pepper, in slices
1 yellow pepper, in slices
400 g tinned tomatoes, finely chopped
1 tbsp tomato paste
3 tbsp parsley, finely chopped
½ cup extra-virgin olive oil
1 cinnamon stick
1 tsp sweet paprika
sea salt, pepper
In a large pot with water boil giant beans for 30-40 minutes until just tender. Drain. Refill pot with 1 lt of water and cook with bay leaf and allspice for 45-60 minutes or until tender. Drain, discard bay leaf and reserve 2 cups of boiling liquid.
In the meantime prepare the meat: Transfer in a pot with water and allow to boil for a few minutes, discard foam using a slotted spoon, drain meat, wash with water and allow to drain again.
In a clean pot heat oil on high heat and cook onion and garlic for 30” until fragrant. Stir in meat and cook for 1 minute on all sides until nicely colored. Stir in peppers and cook for 30”. Add tomato paste and chopped tomatoes, parsley, spices and season with salt and pepper. Cover with lid and simmer on low heat for 1 hour or until meat is cooked through and tender. If necessary add reserved liquid during cooking.
Add giant beans in the pot with beef and simmer for another 20 minutes or until sauce thickens and all flavors blend. Serve warm with crusty bread and feta cheese.
Photo: Vangelis Paterakis – Food styling: Antonia Kati
Και η συνταγή στα ελληνικά: Μοσχαράκι κοκκινιστό με γίγαντες και πολύχρωμες πιπεριές