| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Dutch | Poultry | 6 | Servings |
INGREDIENTS
| 1 | c | Dried beans |
| 4 | c | Boiling water |
| 1 | lb | Beef stew meat; cut in 1" cubes |
| 2 | tb | Oil |
| 1 | lg | Onion; chopped coarsely |
| 2 | lg | Potatoes; pared & cubed |
| 3 | Ribs celery; cut in 1" slices | |
| 3 | md | Carrots; pared & sliced |
| 1 | c | Corn; fresh or frozen |
| 1 | ts | Curry powder or Berbere |
| 1 1/2 | ts | Salt |
| 1 | c | Boiling water |
| 1/2 | lb | Brussel sprouts; fresh or frozen |
INSTRUCTIONS
Add beans to boiling water in a 3 qt saucepan or dutch oven; boil for two minutes. Remove from heat and let stand covered for one hour. Brown meat in hot oil; add onion and cook until brown. Add meat and onion mixture and all other ingredients (except Brussel Sprouts) to the beans; add one cup boiling water. Simmer stew for 1 hour, add sprouts and cook for 15 minutes. see also: Traditional African Cooking by Ola Olaore, published by Foulsham &Co, Ltd. 1990 Chichikov@aol.com
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