Fasolia wa Roz

Begin by seasoning the beef cubes with salt and pepper. Add 1 tablespoon of the vegetable oil to the pressure cooker and sauté the beef for a few minutes on each side, just enough to get some color. Add enough water to cover the meat plus a few inches. Do not cover at this time. Boil for about 5-7 minutes on high heat until the top layer is foamy. Throw away the first batch of water and rinse out the meat from excess fat. Add 6-8 cups of water to the beef along with whatever you typically use to boil meat. I like to add a half small onion, 1 large bay leaf, a few cloves, 1 teaspoon of salt, and ½ teaspoon of black pepper. Cover with lid and set the pressure cooker on the highest level over medium-high heat.

Once the pressure cooker begins to whistle after 7-10 minutes, lower the heat to medium and set a timer for 20 minutes. After 20 minutes, turn off heat and let pressure cooker release the steam. Set aside with the fresh broth. **

Wash the fresh bunch of cilantro and cut off the stems. Finely chop and set aside.

Peel the garlic and cut in half or thirds. Place in a mortar and top with half teaspoon of salt. Crush garlic well.

In a large deep pot, heat up 2 tablespoons of vegetable oil. Add chopped cilantro and crushed garlic and sauté over medium heat for 5 minutes. Do not let the garlic burn.

Open the cans of white beans and place in a large colander. Wash thoroughly.

Add the washed beans over the sautéed garlic and cilantro. Add about 6 cups of the fresh beef broth along with the tomato paste. Mix well until combined. Add the beef cubes and let simmer over medium heat for 20 minutes.

Lastly, add the dried coriander, salt and pepper. Taste for preference.

Serve stew warm over rice with vermicelli noodles.

Rice