Ingredients and Weight:
- Beef Stock: 2 liters
- Beef Tenderloin: 500 grams (sliced into thin pieces)
- Red Kidney Beans: 200 grams (cooked and drained)
- Red Bell Peppers: 150 grams (sliced)
- Garlic: 4 cloves (crushed)
- Spanish Onion: 1 (chopped)
- Smoked Spanish Paprika: 2 teaspoons
- Salt: To taste
- Black Pepper: To taste
- Cooking Oil: For frying
Preparation Time:
- Preparation: 20 minutes
- Cooking: 40 minutes
- Total Time: 60 minutes
Difficulty Level: Level 3 (Moderate difficulty)
Preparation Method Steps:
- In a large pot, boil the beef stock and add the beef tenderloin slices. Simmer for 20 minutes.
- Add the cooked and drained red kidney beans, red bell pepper slices, and garlic. Continue to cook for another 10 minutes.
- Add the Spanish onion and paprika, season with salt and pepper, and cook for another 5 minutes until the flavors blend.
- Remove from heat and serve hot.
Nutritional Information:
(Per serving, assuming 8 servings total)
* Calories: 350 kcal
* Protein: 30g
* Carbohydrates: 25g
* Fat: 15g
* Fiber: 5g
Dish Characteristics:
- A rich and hearty dish with a red chili kick from the paprika and red bell peppers.
- The combination of beef and red kidney beans provides a satisfying protein punch.
- The dish has a traditional Spanish flavor with a modern American twist.
User Comments:
- "The flavors in this dish were amazing! The red kidney beans added a unique texture and flavor." - John Doe
- "I loved the combination of beef and red peppers. This dish was a great way to introduce a spicy kick to my palette." - Jane Smith
- "The dish was well-balanced, with the right amount of heat and flavor. A great addition to any meal." - Michael Johnson
Special Precautions and Tips:
- Use fresh ingredients to ensure the best flavor and texture.
- Adjust the seasoning, especially the salt and paprika, according to your preference for a spicier or milder dish.
- If you can't find red kidney beans, you can substitute with pinto beans or black beans, cooked according to package instructions.
