Wednesday, May 05, 2010

Iranian Beef-and-'banzo Stew

1 beef roast (I usually use 3-4 lb roasts, but any size works)
2 cans garbanzo beans, drained OR 1/2-1 lb dried garbanzo beans, prepared according to package (so fully cooked)
2 cans white beans, drained OR 1 lb dried white beans, prepared according to package (fully cooked)
2 tbsp minced dried onion OR 2 medium onions, peeled and diced
1 tsp salt
1-2 tomatos, peeled and quartered OR 1 can diced tomatoes, undrained
1 tsp curry powder
3 tbsp lemon juice
Pita pockets

Put all ingredients in the crock pot. Cook 6-8 hours on high (until beef is fork tender). Remove roast and shred, using forks to pull it apart. Return to crock pot. Stir. Spoon into pita pockets using a slotted spoon.

If you use dried beans, you can soak them overnight, and then rinse and simmer them on the stove for the first 2-3 hours of the cook time while the beef and other ingredients cook in the crock pot. When the beans are done, drain them and add them to the crock pot for the rest of the cook time.

Note: This is especially good served with any variety of white cheese put in the pita, too, and topped with a little yellow or brown mustard.

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