Traditionally this dish is made with lamb. Use either or both. This recipe includes both.
2 cups dried pink, red, pinto beans, soaked overnight – Or green beans (fresh or frozen)
1/2 pound lamb shoulder chop or lamb shank
1/2 pound beef stew meat or chuck roast, cut into chunks
1 8 oz can Hunts tomato sauce
1 cup reserved liquid from cooking beans (or water)
1/2 medium onion, minced
2-3 cloves garlic, minced
1 teaspoon salt
1/4 teaspoon allspice
1 teaspoon dried cilantro (optional)
Pepper to taste
- Soak the beans overnight and then rinse.
If using a lamb chop, cut the meat off the bone and into small chunks, discarding the fat. If using a lamb shank, cut the bone in half so it cooks faster.
If using beef, cut it into small chunks.
Once the meat is browned, add the onion and cook for a few minutes. Add the garlic and cook until fragrant. Add the beans and enough water to reach about an inch over the beans. Cook until the meat is very tender and the beans are cooked through approximately 1.5 hours.
Serve over rice pilaf.