recipe reviews for:

Minced Beef with Black-Eyed Beans

“This is a Pakistani dish. When ever my mother makes this dish there is none left. She does not like to be heavy handed with spices, which makes her cooking light, yet aromatic. We usually eat this dish with warm pita, raita (yogurt laced with a dash each of salt, black pepper, cumin powder and chopped green chilies), and finely sliced onion laced with lemon juice.”

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Reviewed: May 14, 2013

I actually added the cumin to the oil and onion and fried if off as usual when I make Indian. I only had cumin seeds so they had to be done like this. Also omitted the chilli and cilantro as I had neither in the kitchen; instead I added a good teaspoon of Brown Sugar near the end as I found it a little bitter from the Tumeric. It was very nice - I was only looking to cook the beans and needed a recipe. This works. Not my favorite yet but worth it as all the fiber in this dish is sure to be welcomed also.

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Reviewer:

Fifi

Reviewed: Apr. 30, 2012

This was really easy to make, I found the lemon and cilantro really added an excellent flavour. Overall quite a good dish, mine was a little dry. We liked it but not loved it.

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Donnia

Reviewed: Jan. 14, 2012

really good it takes a long time

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Yessenia

Cooking Level: Expert

Living In: River Ridge, Louisiana, USA

Reviewed: Sep. 21, 2011

Very good!!! And adaptable depending on what you have got on hand. A weekly standard at our house.

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Reviewer:

Nilifer

Reviewed: Aug. 31, 2011

Wow, this is a great recipe!! It was easy to make and had tons of flavor. I served it with pita, the raita and lemony onions as suggested... my husband raved about it. Thanks!

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Reviewer:

veggie

Cooking Level: Beginning

Reviewed: Jun. 21, 2010

Very tasty, but a bit too greasy for my taste. I would advocate caution in adding the first 1\4 cup of water. My oil was too hot and we had a very exciting few minutes of hot spitting fat! We will definitely make this again, but would probably only use 1 or 2 tablespoons of oil. Even using lean beef mince a lot of extra oil is generated. We served this with rice, stir fried swiss chard (with garlic and soy sauce) and the Easy Chickpea Curry on site. Great supper - thank you!

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Reviewer:

allotmentmum

Cooking Level: Intermediate

Reviewed: Sep. 23, 2009

Being of Indian decent, I thought it was unusual to see these spices in a beef dish (we didn't grow up eating beef in our house for the sake of Hindu family members). So I had to give it a try! Glad I did. The flavors are much more subtle than I'm used to, but I liked the overall result. Very easy dish. I didn't have tomatoes, so tossed in about 1/4 cup picante sauce instead. Also, used very lean ground beef (4% fat) and reduced the amount of oil to 2 TBSP. It would've been too greasy otherwise (but I have noticed that food from Pakistani restaurants is very oily, so that might be a cultural preference). For anyone who can't find the spices in their area, you may order them online from Penzeys.com. I've been using them for years--the quality of spices is excellent, and they can be cheaper than the local grocery store.

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AREENA

Cooking Level: Intermediate

Home Town: Seattle, Washington, USA

Living In: Belmont, California, USA

Reviewed: Mar. 5, 2009

Man was this gooood! Unfortunately, my grocery didn't carry exactly what the recipe called for - Garam spice and Black Eyed beans. Had to substitute Garam paste and Fava beans. Nevertheless, the dish was wonderful! I got Nan bread instead of pita and dipped it in the mixture of natural yogurt, salt & pepper, cumin and diced green chile - Wow - what a taste!

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Reviewer:

Ron

Cooking Level: Intermediate

Living In: Saint-Lazare, Quebec, Canada

Reviewed: Jul. 19, 2008

I agree with many of the other reviewers that the ingredient need to be increase especially the spices. What i find a little strange is that the spices are added to the meat and water when in fact in Indian cooking spices a fried briefly to release their flavours. I therefore added them to the onions just before adding the meat which i also fried briefly. All in all this is a simple, quick and tasty meal. I served it with a little Basmati Rice, Naan bread, Lettuce with a spoon of Raita on top.

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Old Slingers

Reviewed: Apr. 21, 2008

We need to develop a better name for this recipe because the current title doesn't do it justice. For someone like myself who likes spices (yes, I also increased the amount of spices used) and wants to increase protein intake, this is a wonderful dish. The cumin, the heat of the chili powder and chilies, and the aroma of the garam masala really blend and flavor the beef well. The only reason I didn't give the recipe 5 stars is because this is essentially a bowl of beef. As Asma suggested, warm up some pita bread, make the raita (fyi: for those unfamiliar with Middle Eastern cooking, she means plain yogurt - not vanilla!), etc. I purposely double the dish, so that I can take any leftovers for lunch where I serve the meat on top of lettuce, additional tomatoes and a light vinaigrette (sometimes just additional lemon juice, but usually a bit of oil and vinegar.) Delicious.

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