How to Cook Dried Bean Classic or Chayeli Style?

How to Cook Dried Bean Classic or Chayeli Style?

 

Classic Style

Ingredients:

  • 500 grams of Garisar-type dry beans
  • 1 medium-size onion
  • 300 grams of beef cubes
  • 1 tbsp of red pepper paste
  • 1 tbsp of tomato paste
  • 2 tbsp of butter
  • 1 small tsp of black pepper
  • 1 tsp of salt

 

Soak Garisar-type dry beans in warm water that is four fingers above the beans 12 hours before starting to cook, and cover it with a lid.

At the end of 12 hours, melt the butter in a saucepan, and roast very nicely chopped onion in the butter. Add the beef cubes, and continue cooking until its juice comes out and then evaporates. Add both tomato and red pepper pastes, and continue roasting for two more minutes. Add boiling water until it covers the ingredients. Continue cooking in low heat for half an hour.

After draining the water, take the dry beans into the saucepan and mix it well with the other ingredients. Then add boiling water that is two fingers above the ingredients. Continue cooking in very low heat by continuously skimming the foam forming without allowing the dry beans to split into pieces.

Bon Appetit.

 

Chayeli Style 

Ingredients:

  • 500 grams of Garisar-type dry beans
  • 200 grams of beef cubes
  • 150 grams of butter
  • 2 medium-sized onion
  • 3 tbsp of tomato paste
  • 2 water glasses of water (alternatively: 2 cups water)
  • 1 tsp of granulated sugar
  • 1/4 of [cup] lemon juice
  • Salt
  • Flaked red pepper

How To Cook:

Soak Garisar-type dry beans in warm water that is four fingers [inches] above the beans 12 hours before starting to cook, and cover it with a lid.

At the end of 12 hours, drain the water, and take it to a saucepan. Add boiling water that is four fingers [inches] above the beans. Cook the beans in low heat while continuously skimming the foam forming. Continue cooking and skimming the foam for 10 minutes after it begins to boil.

Take the meat in a separate saucepan, and cook it until its juice comes out and then evaporates.

Add the butter. After it melts, add chopped onion and roast them well. Add the tomato paste, and continue roasting on low heat for 5 more minutes. After draining the water, add the boiled dry beans into the saucepan of the meat and the other ingredients. Add the sugar, lemon juice, some salt, and flaked red pepper, the amounts of which you can adjust according to your preference. Cook all the ingredients for 5 more minutes. Add boiling water that is two fingers above all the ingredients. Bake it at 390 °F in a preheated oven for one hour.

BEFORE PUTTING THE SAUCEPAN INTO THE OVEN, COVER THE SAUCEPAN WITH BAKING PAPER AND THEN PLACE THE LID, AND COVER THE WHOLE SAUCEPAN WITH ALUMINUM FOIL.

BON APPETIT!

 

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