Ingredients
Units
Scale
- 250 g pinto beans
- 2 onions, chopped
- 2 garlic cloves, minced
- 50 g sun-dried tomatoes, chopped
- 2 Tbsp capers
- 4 Tbsp flour (seasoned with salt and pepper)
- Stewing beef, cubed
- 1 Tbsp balsamic vinegar
Instructions
- The morning before, pre-soak 250g of pinto beans. In the evening boil the beans for approximately 40 minutes until tender. Retain the beans’ cooking water.
- Either in the evening or next morning (depending on which works with your lifestyle and body clock) put the cooked beans in your casserole with 2 chopped onions, 2 minced garlic cloves, about 50 g of chopped sun dried tomatoes, 2 generous tablespoons of capers.
- Put about 4 tablespoons of flour seasoned with salt and pepper on a plate. Toss some stewing beef that has been cubed into nice bite size pieces in the flour mixture. Now take a skillet and heat up some olive oil, about 2 tablespoons but you may need to add a little later as the oil absorbs the flour. Gently fry the meat cubes so that they outer part is just browned.
- Add the meat to the casserole. Add enough of the retained bean cooking liquid so that the casserole is within a quarter inch of being covered. Add a tablespoon of balsamic vinegar and add a few twists of salt and pepper from the grinder to season.
- Last thing you do before leaving in the morning put the lid on and place in a low, slow oven for at least two hours. At four hours the meat will be so tender that even the cheapest cuts of meat will taste a treat. If you will be leaving it for longer than that add more water to the pot so the stew doesn’t dry out.