Algerian Beef
Highly seasoned beef pairs with kidney beans and hominy in this Latin-inspired dish. Hominy is corn that has been soaked in lime or lye. The result is a versatile grain with a chewy texture and a very light, smoky-sour flavor.
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INGREDIENTS
Nutrition- 1
- 1 1⁄2
- 1
- 3
- 8ounces kidney beans
- 8ounces hominy
- 1teaspoon salt
- 1teaspoon dried basil
- 1⁄2teaspoon ground black pepper
- 1⁄4teaspoon sugar
- 1⁄4teaspoon dried oregano
- 1⁄4teaspoon red pepper flakes
- 2cups water
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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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