Tuesday, April 19, 2011
Spanish Carrot Stew
1/2 lb gr. beef
1 lb navy beans
1 lb carrots (organic, preferrably)
2 gigantic onions
1/2 bulb garlic
2 tsp salt
juice of 1 lime
1 Tbsp cumin
1 tsp thyme
handful of crumbled cilantro
1 Tbsp hot sauce (give or take)
or some dried hot peppers, finely chopped
Would also appreciate the addition of:
lettuce or bitter greens
Soak beans overnight with filtered water and a little baking soda. When ready to cook, drain beans of soaking water, and put in pot with stock. Cover with additional water so they have an additional inch of liquid, and turn fire on med-high so they can simmer for 3 hours. You will probably turn the fire down once they come to a hard simmer, you want it to be more gentle.
Peel and slice carrots, and add to beans. Then chop onions and garlic and stir in. The beans will need more frequent stirring at this point, as they will start to disintegrate and stick.
In a separate pan, cook the ground beef, and add, along with juice, to the stew. Then add the rest of your seasonings, and any other veggies that look appealing. Make it as hot or as mild as you like.
Top with some yummy yogurt, cheese, fresh avocado, and fermented salsa.
This is a great dish for picnics, too. It's a little different from the standard chili, taste great on a hot day, and stays warm for a long long time in the pot.