Hey everyone, hope you’re having an incredible day today. Today, I will show you a way to prepare a distinctive dish, porridge beans in beef stock. One of my favorites. This time, I will make it a little bit unique. This will be really delicious.
Porridge beans in beef stock is one of the most well liked of recent trending foods in the world. It is simple, it is fast, it tastes delicious. It’s enjoyed by millions every day. They’re fine and they look wonderful. Porridge beans in beef stock is something that I’ve loved my whole life.
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To begin with this recipe, we have to prepare a few components. You can have porridge beans in beef stock using 8 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Porridge beans in beef stock:
- Prepare 3 cup beans
- Make ready 2 cube maggi
- Make ready 1 onion bulb(chopped)
- Take 5 fresh pepper(blended)
- Get 3 tablespoon crayfish(blended)
- Prepare 1 little bunch spinach(sliced)
- Prepare 4 serving spoon meat stock
- Take 1 /２ cup palm oil
Depending on what ethnic group or family you came from people cook this differently. Some add a bit of fish or or and crayfish to it others cook it with no meat or fish making it vegan. Add the beef to the cooked porridge. Serve the beef congee in bowls.
Steps to make Porridge beans in beef stock:
- Wash and boil beans with pressure pot for 15min.wash and drain beans
- Place a clean pot on heat,add palm oil,onion pepper and fry for 3 min
- Then add meat stock,crayfish,salt and maggi then pour the beans and stir very well allow for more 10 min
- Then add spinach immediately turn of heat.
- The steam will cook the spinach so yummy i love this meal my frd is so so in love with it.
Use them to enhance the flavor of all your dishes. Porridge (historically also spelled porage, porrige, or parritch) is a food commonly eaten as a breakfast cereal dish, made by boiling ground, crushed or chopped starchy plants—typically grain—in water or milk. Guryev porridge is a classic Russian dish. Tender semolina combined with berries and nuts turn the dish into a dessert. The meaty beef bones and vegetables are oven roasted before beginning this rich hearty beef stock seasoned with black pepper, bay leaf and thyme.
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