Veal with Lima Beans (Mish Qingjji me Barbunja)
Photo: Arnaud 25, Public domain
Mish qingjji me barbunja is an Albanian stew of veal shoulder and large lima beans, cooked in a lightly tomato-tinted broth. The cook adds only a spoonful or two of tomato at the start and saves the rest for the end, because early tomato slows the beans and keeps them from cooking at the right pace. The result is tender meat, soft beans and a thickened sauce, all from one pot and a handful of ingredients.
Instructions
Rinse the veal cubes in cold water and drain them well. Put them in a pot with the butter and grated onion, and stir-fry over medium-high heat for a few minutes.
Pour in enough water to cover the meat. Season with salt and pepper, stir in 2 to 3 tablespoons of the canned tomatoes, cover the pot, and bring the meat to a boil.
While the meat cooks, trim the ends off the lima beans and wash them well. You can halve them if you like.
After the meat has boiled for several minutes, add the beans and top up the water so everything is covered. Keep the pot boiling until the beans are tender.
Stir in the rest of the tomatoes once the beans are done. Boil for a few more minutes, until the liquid has thickened into a stew. If you use fresh tomatoes instead, add them whole when the beans go in.
Better meat, delivered.
Premium cuts shipped to your door. Skip the grocery store and cook with quality you can taste.
Shop Meatzy →Affiliate link · PicksByRecipe may earn a commission at no extra cost to you.
