Algerian Beef

photo by flower7

- Ready In:
- 28mins
- Ingredients:
- 13
- Serves:
-
6
ingredients
- 1 lb lean ground beef
- 1 1⁄2 cups onions, chopped
- 1 cup green bell pepper, chopped
- 3 garlic cloves, crushed
- 8 ounces kidney beans
- 8 ounces hominy
- 1 teaspoon salt
- 1 teaspoon dried basil
- 1⁄2 teaspoon ground black pepper
- 1⁄4 teaspoon sugar
- 1⁄4 teaspoon dried oregano
- 1⁄4 teaspoon red pepper flakes
- 2 cups water
directions
- In a large skillet over medium heat, sauté ground beef, onion, green bell pepper and garlic until vegetables are tender and beef is browned, about 6 minutes; drain.
- Stir in kidney beans, hominy, salt, basil, pepper, sugar, oregano and red pepper flakes.
- For a soup consistency, similar to Mexican Pozole, add up to 2 cups water* until desired consistency is reached.
- Simmer, uncovered, for 10 minutes. Serve warm over rice or pasta.
- *NOTE:Without adding the water, meat mixture can be used as an empanada filling.
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Reviews
-
What this recipe has to do with Algeria is beyond me. But I liked it a lot. It's low in fat and high in fiber, too. I used extra lean ground beef. I used a full can of kidney beans and a full can of yellow hominy. I only used about 3/4 cup of water. I served it over brown rice. Very nice. Thanks, Mike #2.
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