Beef, Plantain, and Black-Eyed Bean Hotpot
Beef, Plantain, and Black-Eyed Bean Hotpot

Ingredients

Method

  • 350g dried black-eyed beans
  • 900g beef steak, cubed
  • 325ml veg oil
  • 1 onion, chopped
  • 4 chopped garlic cloves
  • 4cm piece of ginger, grated
  • 1 tsp dried chilli flakes
  • 2 x 400g tin of chopped tomatoes
  • 2 tbsp tomato purée
  • 2 beef stock cubes
  • 2 sprigs of thyme
  • 1 red chilli, chopped
  • 3 ripe plantain, peeled and sliced
  • Salt and pepper
  • Cook the beans in boiling water for 20 minutes. Drain and set aside. Heat up 2 tbsp of oil in a casserole dish, brown the beef on all sides, and then remove from the pan set aside, too.
  • Heat 100ml of oil in the same pan, and fry the onions for 3 minutes to soften. Add the ginger, garlic, chilli flakes, cook for a minute, then add the tomatoes, tomato purée, stock cubes, thyme, and chillies. Season well, and cook for 10 minutes. Add the beef back to the pan along with the beans, and cook on low for an hour, stirring occasionally.
  • While the stew is gently cooking, shallow fry the plantain slices in the remaining oil for 3 minutes on each side. Drain on kitchen paper, and then serve on top of the stew.
2 hr
6 serving
This recipe pairs perfectly with the Clos de la Coutale Malbec 2019 from Cahors, France.

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