Haricot Beans With Eggplant



  • 250 g haricot beans
  • 5 eggplants
For frying:
  • Liquid oil
  • 150 g cubed beef
  • 3 onions
  • 3 tomatoes
  • 1 red chili pepper
  • 1 green pepper
  • 3 cloves of garlic
  • 2 tablespoons of margarine
  • 1 cup of hot water
  • Salt
  • Red powdered pepper

Soak the beans overnight. The next day, change the water, boil it in a slightly fresh consistency and strain it.
Peel and dice the eggplants. Soak in salted water for 15 minutes, wash and drain.
Heat the oil in the pan and fry the eggplants lightly. Place on paper towel to absorb excess oil.
Peel the onions and chop finely. Peel and dice the tomatoes. Clean the peppers and cut them into small strips. Peel and crush the garlic.
Melt the margarine in the pan and sauté the onions and garlic. Add the meat and fry. When the broth releases and absorbs, add the tomatoes and peppers.
When the sauce starts to thicken, add the dried beans and eggplants. Add hot water and sprinkle with salt and paprika. Cook until the beans are soft. Serve hot.


 

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