A gastronomic evolution made by the American Greek community of an illustrious Texan preparation inspired by Mexican cuisine, this dish is now part of the classics of U.S.A culinary heritage
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Ingredients for 12 servings

servings
  • 2.2 lb (1 kg) of dried red beans
  • 1 large whole peeled onion
  • 6 cloves
  • 1 bouquet garni (bay leaf, thyme, parsley)
  • 1 tbsp of baking soda (from pharmacy)
  • 3 fresh red peppers
  • 3.25 lb (1.5 kg) of beef (chuck, slice, beef cheek, shoulder blade) cut into very small pieces
  • 3 large peeled onions, roughly chopped
  • 5 peeled garlic cloves, degemmed, roughly chopped
  • 4 tbsp of corn or olive oil
  • 2.1 cups (50 cl) of red wine
  • 3.2 cups (75 cl) of water
  • 4 well-ripe tomatoes washed, blanched, seeded, and cut into small cubes
  • Salt and ground black pepper
  • 1 tbsp of dried oregano
  • 1 tbsp of cumin seeds
  • ½ tbsp of coriander powder
  • ½ tbsp of cinnamon powder
  • ½ tbsp of sweet paprika powder
  • 5 tbsp of serrano pepper powder (specialty spice stores)
  • or mild noria peppers, easier to find in Southern Europe
  • 1 bay leaf
  • Optional, modifying flavors, amateur variations, to choose from:
  • 3 tbsp of tomato concentrate
  • 1 tbsp of unsweetened dark chocolate powder
  • (or 2 squares of cooking chocolate bar)
  • 2 tbsp of molasses or sugar
  • 1 tbsp of tabasco