Algerian Beans with Beef

Pour water over the beans and let them soak for at least 8 hours (preferably overnight).

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 press the garlic.

Now take a large pot and heat 2 tablespoons of oil in it over high heat. Then add the chopped beef to the pot, season with salt, and sear over high heat for 8–10 minutes until the meat is browned. 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 pressed 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.