Bean Stew


    - 1 Cup white dried beans.

    - 2 Tablespoons vegetable oil.

    - 3 Medium chopped onions.

    - 300g. Of sheep's thigh, clip for medium cubes.

    - 1 Tsp. of seven spices.

    - 4 Cups of water.

    - 2 Cube of Maggi chicken bouillon.

    - 3 Medium chopped tomatoes.


    1. Soak the white beans in water for 12 hours, in a large skillet, heat the oil, then cook the meat and onions. Spice and stir for 4-5 minutes

    2. Sprinkle water, Maggi, white beans, and tomatoes, boil over a low heat for 1 hour, or until meat and beans are matured.

    3. Add garlic, coriander and boil for 5 more minutes, and serve a hot soup with a dish of a delicious rice.


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