Beef and red bean stew in tomato sauce
4 servings
60 minutes
Beef and red bean stew in tomato sauce is the heart of Mexican cuisine, where juicy beef gains rich flavor from a blend of spices and tomato sauce. This dish comes from traditional Mexican family dinners when meat was stewed with beans, creating a nutritious and warming meal. The deep flavor of smoked bacon, the gentle tartness of cherry tomatoes, and the creamy texture of feta make this stew particularly expressive. The spiciness of chili peppers adds passion, while dill and cilantro provide freshness. It is served with soft feta dumplings that soften its heat. Such a dish pairs perfectly with corn tortillas or fresh bread, creating an atmosphere of warmth and coziness – an ideal treat for friendly gatherings or family dinners.
1
Heat the pan with oil, cut the beef into small cubes, and fry.
- Olive oil: 2 tablespoons
- Lean beef: 400 g
2
Chop bacon and onion finely, fry them, and mix with beef. Add crushed tomatoes, salt, chili pepper, and 1 tsp of khmeli-suneli. Then add red canned beans and simmer all ingredients until cooked.
- Bacon: 150 g
- Onion: 2 heads
- Passata (sieved tomatoes): 400 g
- Salt: to taste
- Chili pepper: 1 piece
- Khmeli-suneli: 1 teaspoon
- Canned red kidney beans: 300 g
3
Blanch the cherry tomatoes and peel them. Mix feta, chopped greens, pepper mix, and a little water to make quenelles.
- Cherry tomatoes: 8 pieces
- Feta cheese: 100 g
- Chopped dill: 1 tablespoon
- Chopped cilantro (coriander leaf): 1 tablespoon
- Mixed peppercorns (four peppers): to taste
- Water: 50 ml
4
Serve the dish in deep bowls, topping with quenelles and cherry tomatoes.