Minced Beef with Black-Eyed Beans

Minced Beef with Black-Eyed Beans

22 Reviews 1 Pic
  • Prep

    15 m
  • Cook

    20 m
  • Ready In

    35 m
Asma
Recipe by  Asma

“This is a Pakistani dish. When ever my mother makes this dish there is none left. She does not like to be heavy handed with spices, which makes her cooking light, yet aromatic. We usually eat this dish with warm pita, raita (yogurt laced with a dash each of salt, black pepper, cumin powder and chopped green chilies), and finely sliced onion laced with lemon juice.”

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Ingredients

Adjust Servings

Original recipe yields 4 servings

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Directions

  1. Heat oil in a large deep skillet over medium-high heat. Add onion, and saute until light golden, then throw in the garlic, and cook for 1 minute. Put in 1/4 cup of the water and tomato, then season with salt, red chili powder, cumin, and turmeric. Simmer for 1 minute.
  2. Add beef and cook for at least 10 minutes, adding another 1/4 cup of the water when it gets dry. When the beef mixture is dry, pour in the black-eyed peas. Cook for 3 minutes. Stir in the remaining 1/4 cup of water, and reduce the heat to low. Cover and simmer until all of the water has cooked down, and you can see the oil.
  3. Remove from the heat and mix in the garam masala. Transfer to a serving dish and sprinkle the lemon juice, cilantro, and green chilies over the top.

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Reviews (22)

Rate This Recipe
By the Lake
13

By the Lake

I make this wonderful dish each time I have leftover roast beef. In fact, I purposely make to much roast so that we can have this dish! The only way I deviate from this recipe, is to double the ingredients, otherwise, I follow the directions to a “T.” Substitutions and deletions just aren’t right. I serve it atop boiled jasmine rice and my sides are Asma’s choice, warm pitas, raita, and finely sliced onions laced with lemon juice. This dish is F A N T A S T I C!

k. treat
10

k. treat

This is good, i used lean ground beef and 1 clove minced garlic. i omitted the cilantro and chopped pepper. Served over rice. Thanks Asma

Old Slingers
8

Old Slingers

I agree with many of the other reviewers that the ingredient need to be increase especially the spices. What i find a little strange is that the spices are added to the meat and water when in fact in Indian cooking spices a fried briefly to release their flavours. I therefore added them to the onions just before adding the meat which i also fried briefly. All in all this is a simple, quick and tasty meal. I served it with a little Basmati Rice, Naan bread, Lettuce with a spoon of Raita on top.

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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 372 cal
  • 19%
  • Fat
  • 27 g
  • 42%
  • Carbs
  • 17.6 g
  • 6%
  • Protein
  • 16.2 g
  • 32%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 951 mg
  • 38%

Based on a 2,000 calorie diet

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Black-Eyed Pea Salad

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Hand-Cut Beef Chili and Beans