lana-in-fl
Well-known member
Spicy Bean and Short Rib Stew
37.5 ml oil (3 Tbsp)
1.5 kg short ribs (about 3 1/4 lb)
250g kidney beans, soaked (1/2 lb)
12.5 ml chili powder (scant Tbsp)
50 ml sugar (3 heaped Tbsp)
20 ml salt ( 4 Tsp - I use less)
Black pepper
500g pearl onions, peeled (1 lb)
250 ml tomato puree (1 cup)
125 ml cider vinegar (1/2 cup)
12.5 ml chopped parsley (1 tbsp)
Heat the oil in a frying pan, and brown short ribs. Remove from oil and set aside. Drain beans and place with ribs in a large saucepan. Add chili powder, sugar, salt, pepper and 1.5 liters water. Place on high heat and bring to the boil. Reduce heat and simmer covered for 2 hours, stirring occasionally. Skim fat off, and stir in onions, tomato puree and cider vinegar. Simmer covered for a further hour or until beans, meat and onions are tender. Stir occasionally. Serve in warm deep platter garnished with parsley. Serves 8.
I found this recipe in a South African magazine called Your Family about 25 years ago. At that point, the only chili powder I knew was chile powder, AKA cayenne pepper. So that is what I used. It was still delicious, but our eyes watered every time we ate it!
37.5 ml oil (3 Tbsp)
1.5 kg short ribs (about 3 1/4 lb)
250g kidney beans, soaked (1/2 lb)
12.5 ml chili powder (scant Tbsp)
50 ml sugar (3 heaped Tbsp)
20 ml salt ( 4 Tsp - I use less)
Black pepper
500g pearl onions, peeled (1 lb)
250 ml tomato puree (1 cup)
125 ml cider vinegar (1/2 cup)
12.5 ml chopped parsley (1 tbsp)
Heat the oil in a frying pan, and brown short ribs. Remove from oil and set aside. Drain beans and place with ribs in a large saucepan. Add chili powder, sugar, salt, pepper and 1.5 liters water. Place on high heat and bring to the boil. Reduce heat and simmer covered for 2 hours, stirring occasionally. Skim fat off, and stir in onions, tomato puree and cider vinegar. Simmer covered for a further hour or until beans, meat and onions are tender. Stir occasionally. Serve in warm deep platter garnished with parsley. Serves 8.
I found this recipe in a South African magazine called Your Family about 25 years ago. At that point, the only chili powder I knew was chile powder, AKA cayenne pepper. So that is what I used. It was still delicious, but our eyes watered every time we ate it!