Algerian Beans with Beef

INSTRUCTIONS

• 1
  Cover the beans with water and let them soak for at least 8 hours (preferably overnight).
• 2
  After the specified time, drain the water from the beans and rinse them well under cold running water. Then cut the beef into small pieces (max. 2 cm × 2 cm), peel and finely chop the onions, and peel and crush the garlic.
• 3
  Now take a larger pot and heat 2 tablespoons of oil over high heat. Then add the chopped beef to the pot, season with salt, and sear over high heat for 8–10 minutes to seal the meat. Then remove the meat from the pot. If a lot of water was released during searing, heat the contents of the pot until the water evaporates. Then add the chopped onion to the pot and sauté for 3–4 minutes over medium to high heat. Next, add the crushed garlic, ground paprika, and ground cumin, and sauté everything for another 60–90 seconds. Then add the canned chopped tomatoes, 800 ml of water, bay leaves, seared meat, and drained beans, and bring the entire contents of the pot to a boil over high heat. Then reduce the heat to low, cover the pot with a lid, and let the mixture simmer for 60–70 minutes.
• 4
  After this time, check if the beans and meat are tender. If not, cook the mixture for another 25–30 minutes over low heat.
• 5
  Once the beans and meat are tender, remove the lid from the pot, increase the heat to medium, and heat for another 8–10 minutes until the mixture slightly thickens.
• 6
  Then remove the bay leaves from the pot and season the cooked mixture with salt. Divide it into 6 plates and serve.