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White Bean Meat Stew

Lamb or beef and bean stew

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Ziyad Recipes
5400 W. 35th Street,
Cicero, IL., 60804
708-222-8330

Ingredients

Sultan Extra Virgin Olive OilWhite Kidney Beans   Cinamon Powder   


1 can Ziyad Brand White Kidney beans

1 lb. cubed lean beef meat or lamb 

1 tbsp.Sultan Gold Extra Virgin Olive Oil

1 large onion finely chopped

5 cups warm water

Salt and pepper to taste

1/4 tsp.Ziyad Cinnamon Powder

1/4 tsp.Ziyad All Spice

1 tbsp. tomato paste


1 tomato (diced)

3 large carrots

1 dozen Mushrooms, slice into large portions

1 can of Beans (red, black beans or garbanzo beans)

1/2 cup red wine (optional)

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Directions

In a large skillet, heat 1 Tbsp olive oil over medium-high heat. 

Stir-fry the beef cubes in two batches, 1 to 2 minutes each, or until the outside is no longer pink. 

Remove from skillet and season with salt and pepper. In the same skillet, heat 1 1/2 teaspoons olive oil over medium heat until hot. 

Add carrots, stir-fry for 3 minutes, then add the onions and stir-fry 5-8 minutes more, until crisp-tender. Stir in mushrooms and (optional) red wine. Continue stir-frying 5 minutes. 


Stir in beans and tomatoes. Continue cooking 3 more minutes. Return the cooked beef to the skillet. 

Cook 2 minutes more until just heated through.

White Bean Meat Stew

1 Comment

  1. 1 Linda Houghton 24 Aug
    Your recipe for White Bean Meat Stew looks very good, and I would like to try it.  But the carrots, mushrooms & wine mentioned in the directions are not in the ingredient list, so no quantity or format (chopped? sliced?) for them appears.  It would be much appreciated if the recipe could be corrected.

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