I received a message on my ‘Stewed Azuki (Red Beans)’ recipe page from a woman, whose name was Aileen. She wrote that the dish had reminded her what her late-mother used to cook for her large family. Aileen described how her mother would cook the dish, and this is how I would cook it. Thank you for your inspiration, Aileen. I cooked this dish thinking of your happy days you spent with your mum.


Makes

4 Servings

Ingredients

500g block OR steaks Lamb OR Beef *cut into cubes
1 Onion *finely chopped
1 clove Garlic *finely chopped
1/2 to 1 Red Capsicum *cut to small pieces
1 tablespoon Canola Oil
1 teaspoon Ground Paprika
1 teaspoon Ground Cumin
1 teaspoon Ground Coriander Seeds
1 teaspoon Allspice
*Note: You can use your favourite Spices, such as Lebanese 7 Spices, Curry Powder, Garam Masala, etc.
1 cup Beef Stock *OR 1 cup Water & 1 Beef Stock Cube
1 can (400g) Crushed OR Diced Tomatoes
1 can (410g) Kidney Beans
Salt & Black Pepper *Today I added 1/2 teaspoon Salt
Finely chopped Parsley
Freshly cooked Rice to serve

Method
  1. Heat Oil in a large frying pan over medium-high heat, cook Lamb (OR Beef) until nicely browned, add Onion, Garlic and Capsicum, stir for a few minutes.
  2. Add all Spices and mix to combine. Add Beef Stock and Tomatoes, and stir well. Cover with a lid, bring to the boil, then reduce heat and simmer for 10 minutes, stirring occasionally.
  3. Remove the lid, add drained Kidney Beans and stir to combine. Season with Salt & Black Pepper and simmer, stirring occasionally, for 10 minutes OR until the sauce thickens.
  4. Add some finely chopped Parsley and serve with freshly cooked Rice.