- 4 ServingsServings
- 1 1/3 pound veal or beef meat, suitable for stews 600g
- 5 1/4 ounce dried cannellini beans, previously soaked 150 g
- 2 onions, finely chopped
- 2 tablespoon tomato paste
- 1/2 cup extra virgin olive oil
- 1 teaspoon cumin powder
- salt to taste
In a big pot sautè the onions, then add tomato paste and a glass of water.
Place the meat in the pot and add enough water to cover the meat, the cook for 20 minuts.
Add the cannellini beans to the stew and some more water to cover all the ingredients; when it comes to a boil, add cumin, a pinch of salt and let the stew cook until it's tender, adding some more water if necessary to prevent it from sticking to the pan.
Serve hot with a side of couscous.