*  Exported from  MasterCook  *
 
                                 Bean Stew
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : African                          Poultry
                 Ethiopian
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      cup           dried beans
    4      cups          boiling water
    1      pound         beef stew meat -- cut in 1″ cubes
    2      tablespoons   oil
    1      large         onion -- chopped coarsely
    2      large         potatoes -- pared & cubed
    3      ribs          celery -- cut in 1″ slices
    3      medium        carrots -- pared & sliced
    1      cup           corn -- fresh or frozen
    1      teaspoon      curry powder or Berbere
    1 1/2  teaspoons     salt
    1      cup           boiling water
      1/2  pound         brussel sprouts -- fresh or frozen
 
 Add beans to boiling water in a 3 qt saucepan or dutch oven; boil for two
 minutes. Remove from heat and let stand covered for one hour. Brown meat
 in hot oil; add onion and cook until brown. Add meat and onion mixture and
 all other ingredients (except Brussel Sprouts) to the beans; add one cup
 boiling water. Simmer stew for 1 hour, add sprouts and cook for 15
 minutes. see also: Traditional African Cooking by Ola Olaore, published by
 Foulsham &Co, Ltd. 1990
 
 Chichikov@aol.com
 
 
 
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