Hamin – a Long-cooked Stew

by Mormor3030
4 dish
15 hr 30 min

The secret in the correct ratio of legumes, meat and few spices, because the special spice of the hamin is the long cooking.There are a few tips that make the hamin memorable. Do not give up soaking the legumes and it is advisable to do so a day before preparing the hamin. It is prepared from basic ingredients and you get a fine dish, one that is worth waiting for all night and fun to wake up thanks to its aroma that fills the whole house. Some add white rice on the side with serving. Although it is a long cooking, its preparation is very easy and the pot can satisfy many hungry people!! Enjoy your meal

Hamin – a Long-cooked Stew
Recipe details
  • 4  dish
  • Prep time: 30 Minutes Cook time: 15 Hours Total time: 15 hr 30 min
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  • To soak the beans:
  • 2 cups dried beans1 teaspoon baking soda
  •  2 liters of water
  •  Bread:
  • 4hard-boiled eggs3tablespoons oil500 g asado or ossobuco, cut into large cubes5
  • medium potatoes, peeled
  • For seasoning:2 tablespoons oil2 tablespoons sweet paprika1/2 teaspoon ground cumin
  • 1 tsp. turmeric2 tablespoons salt1 tsp. black pepper
How to prepare:
Soak the beans 24 hours before preparation, in a bowl with plenty of water and baking soda
On the day of preparation, heat a saucepan, and put a little oil on the bottom. Roast the cuts of meat for about 10 minutes on all sides. Add the potatoes and roast them for a few more minutes. In the meantime, strain the beans from the water and add to the pot as well.
Season and add water about 2 centimeters above all the components, add the eggs. Boil the saucepan and cook for about two hours.
Preheat the oven to 100 degrees Celsius, and put the saucepan for the whole night until the next day.
Enjoy your meal!!