Description
The recipe is rooted in history and date back to the times of the Indians that lived in North America. Translated from their language "mstatus" (so they called it) means "cooked corn". A recipe passed down through the ages, it is very popular today. There are a large number of options, one of which I want to share with you.
Ingredients
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Beans
1 cup
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Chickpeas
0.333 cup
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Peas
0.25 cup
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Onion
1 piece
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Carrots
1 piece
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Potatoes
250 g
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Corn
1 can
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Minced meat
250 g
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Salt
-
Allspice
-
Garlic
1 tooth
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Cream
1 cup
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Water
2 l
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Paprika sweet
1 tsp
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Khmeli-suneli
Cooking
The beans I used Pinto and red
chickpeas TM "Mistral".
Beans pre-soak in cold water (I do this overnight). Wash. Again cover with water, bring to a boil, lower the heat and simmer with the lid slightly open until almost cooked.
Onions and carrots cut into cubes and fry in vegetable oil.
When the beans have cooked halfway, pour the cream and add the beef, pre-mashed with a fork. Bring to boil and keep cooking until cooked beans.
Cut the potatoes into cubes or wedges and when beans are almost done (soft but still elastic), add the potatoes,
roasted vegetables and
corn. The broth season with salt and pepper and add seasonings.
When beans and potatoes are ready (if beans a little mushy, nothing to worry about), turn off the heat and put the chopped garlic and parsley. Let stand and serve!
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