1 lb dry navy beans
1 lb stewing cubes of veal
2 small onions
2-3 tomatoes (peeled and diced) or 1 tablespoon tomato paste
Salt to taste
1. Soak beans overnight
2. Next day drain and boil until half cooked. Drain.
3. In a pan sautee finely chopped onions and cubed veal in vegetable oil - you can use beef if you have to. Add diced tomatoes or paste, stir.
4. Add 2 -3 cups of water and cook
5. When the meat is cooked add drained beans and add more boiling water level just to the level of top of the beans. Cook
6. Just 5 minutes before it is done add salt taste.
Serve it over really nicely cooked rice and quarters of red onions or pickled cucumbers and peppers.
Two cups of Jasmine rice rinsed and drained
3 cups boiling water
1 table spoon butter - always. Butter brings out the taste of rice
Salt to taste - I use 1 teaspoon but this is important. You cannot add salt to cooked rice, it will be a very bad rice. So you know how much salt you prefer, use accordingly.
1. Melt butter in a heavy bottom pan.
2. Add salt to rice and -at a medium heat- start stirring until most of the rice is opaque. Make sure you don't brown the rice.
3. Add 3 cups of boiling water.
4. When the water inside the pan start boiling turn the heat to 1 and cover the pan.
5. When the water is all absorbed stir with a wooden spatula gently. Turn the heat off.
6. Cover the pot with paper towels then put the lid on.
7. Wait 10 minutes before serving. This period is called resting the rice.
Best thing to drink with this meal is a drink called Ayran, perfect blend of plain yogurt, water and pinch of salt. Served very cold.
I hope you will enjoy this. This is the staple food of many countries in Europe and Middle East.
Last edited by nyuce
on Sat Aug 08, 2009 1:57 pm, edited 2 times in total.