Alubias con Carne y Tomate - Beans with Beef and Tomato Sauce

The truth about this recipe is: It was born from left-overs. It combines the Carne de Vaca con Tomate - Beef Tomato Stew with beans. So, any left-overs from the stew can be added to a pound of pinto beans and cooked in a pressure cooker or simmered on the stove. We double the recipe for the Beef Tomato Stew in order to have lots of left-overs to combine with the beans the next night.

Prep Time: 8 hours, 00 minutes

Cook Time: 1 hour, 00 minutes

Ingredients:

• carne de vaca con tomate - beef tomato stew (see recipe link below)
• 1 lb. dry pinto or black beans
• salt to taste

Preparation:

Serves 6.

Part I – Make the Carne de Vaca con Tomate or Beef Tomato Stew

Follow the recipe for the Carne de Vaca con Tomate - Beef Tomato Stew. You can use a whole recipe or just use any left-overs and combine with the beans.

Part II – Make the Beans and Combine with the Stew

Soak 1 lb. of beans in water overnight.

If you forgot to soak the beans, place the dry beans in a pot and cover with water. Bring water to a boil and simmer for about 5 minutes. Turn heat off. Cover pot and let it sit on the stove to cool for 15-30 minutes.

Whether you soaked the beans or quickly simmered them, pour off water from beans. Add in the Beef Tomato Stew and stir. Add 1/2 – 1 cup water. Add salt to taste. Stir well. Place on stove and bring to a boil. Reduce heat and simmer beans until cooked, approimately 1-2 hours.

If you prefer to use a pressure cooker, cook for 15-20 minutes. Then, remove from stove and allow pressure to release naturally as pot cools.

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