The perfect comfort food, especially when you’re stuck at home for so long. Very easy to make and will last a few days. The amount of spices can be adjusted based on how spicy you want it to be. This recipe also works great with Tan-Tan or Harissa. Just remember not to add Chili peppers if you’re using Tan-Tan or Harissa, unless you really like it hot
Ingredients
- Olive oil
- 2 large onions, chopped
- 2-3 garlic cloves, chopped
- 1lb ground beef
- 1 small can tomato paste
- 1-2 tsp dry crushed chili peppers, depending on how hot you want it
- 6 tsp Baharat
- 2 cups beef stock
- 15oz canned pinto beans, drained**
- 15oz canned kidney beans, drained**
- Salt and pepper to taste
- Optional: 2 squares of dark chocolate
- Optional garnish: cilantro, sliced avocado, cheddar cheese, lime
- **You can use dry beans instead. Just soak them in water for 10-12 hours, then drain and cook them in water until they’re soft, between 30min to two hours, depending on how fresh the beans are
Preparation
- In a large pot (preferably cast iron or thick bottom), saute the chopped onions for about 5 min on low heat, until soft. Add the chopped garlic and saute for 2 more minutes, being careful not to burn the garlic
- Add the ground beef, stir and separate it to small pieces, and cook until it is lightly browned
- Add the tomato paste and stir thoroughly
- Add the crushed chili and the Baharat Spice Blend and stir. (if you’re using Tan-Tan or Harissa, you don’t have to add chili peppers. Since these blends are spicy, start with adding 3-4 tsp and add more at the end if you want)
- Add beef stock and bring to a boil. Then lower the heat again
- Add the beans, and salt and pepper to taste. If you want you can also add chocolate
- Cover the pot and let it simmer for 30 minutes on a low flame
- Serve with a garnish of cilantro, avocado and/or Cheddar, and a dash of lime
Recipe and photo reprinted with the permission of Romi Hefetz