Turkish Beef with
Beans (Etli Kuru Fasülye)
2-4 lbs beef (inside or outside round, chuck, etc.), cubed
2 cups cooked pinto beans (can also use white navy beans or
black eyed beans)
1 globe eggplant, cubed and roasted
1 tin unsalted chopped tomatoes (use fresh in season!)
1-1/2 cups dry red wine
1 large onion, thinly sliced
4-6 cloves garlic, minced
2-4 tbs olive oil
1 tbs black pepper
1 tbs dried oregano
2 tbs Turkish Baharat (optional but fuller flavour if used)*
½ tsp smoked paprika (hot or sweet optional)
½ tsp ground cinnamon
½ - 1 tsp dried chili flakes (to taste)
Salt, to taste
*Available at Pollock's Hardware Coop.
Sauté onion on medium heat in a large pot with the olive oil
until translucent and starting to caramelize. Turn up heat to medium high and add cubed beef with minced
garlic to brown. At this point, I
like to add the cinnamon and oregano as well as other spices to put flavour
into the meat and remove the smell of blood.
When the meat has browned, add the roasted, cubed
eggplant. This will add a rich and
smoky flavour to the dish. Add
remaining spices, tomatoes and cooked beans. In Turkey, the ratio of beans to beef is much higher than
Canadian expectations so you may use a lot more beans to this dish as
well.
Add red wine and season with salt. Let simmer for up to an hour or a few hours in a slow cooker.
Serve as a main dish or as you would serve chili.
Afiyet
olsun (Enjoy your meal!)
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