Colombian · beginner
Colombian Red Bean And Halal Beef Cazuela
A comforting Colombian bean and ground beef skillet simmered with diced yellow plantains, fresh tomato, and garlic hogao sauce.
- PREP TIME
- 15 min
- COOK TIME
- 30 min
- SERVES
- 4
Good things
start in the kitchen.
LET’S MAKE IT
Step by step
- 01
Heat olive oil in a deep heavy-bottomed pan over medium heat. Add diced ripe yellow plantain cubes and sauté for 5 minutes until lightly golden, then remove plantains with a slotted spoon and set aside.
- 02
In the same pan, add ground halal beef. Cook for 6 minutes, breaking it into small pieces with a wooden spoon until fully browned. Drain off any excess fat if needed.
- 03
Push beef to one side of the pan. Add finely chopped onion, diced Roma tomatoes, minced garlic, and ground cumin to the open side, sautéing for 5 minutes until soft and fragrant.
- 04
Stir the tomato and onion mixture into the browned ground beef until thoroughly combined.
- 05
Add rinsed dark red kidney beans, sautéed plantain cubes, and low-sodium halal beef broth to the pan. Stir to combine and bring to a simmer over medium heat.
- 06
Reduce heat to medium-low and simmer gently for 15 minutes, stirring occasionally until stew thickens slightly and flavors meld. Season with salt to taste and serve warm.
A LITTLE KITCHEN KNOW-HOW
Hogao Base Building
Cooking fresh tomatoes, onions, and garlic directly into browned meat releases natural sugars and creates a balanced sauce base for stewing.
Notes from the kitchen
- Choose a yellow plantain with black spots on the skin for maximum natural sweetness to balance the savory beef.
- Mash half a cup of the kidney beans against the side of the pan near the end of cooking to naturally thicken the stew.
- Original home-cooking adaptation inspired by Colombian; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.