Algerian Beef Recipe

Ingredients for Algerian Beef

• Lean Ground Beef
• Onions
• 1/2 green bell pepper, chopped
• Garlic Cloves
• 1 (15-ounce) can kidney beans, drained and rinsed
• 1 (15-ounce) can hominy, drained
• 1 teaspoon salt
• Dried Basil
• Ground Black Pepper
• 1/2 teaspoon sugar
• Dried Oregano
• 1/4 teaspoon red pepper flakes (or more, to taste)
• Up to 2 cups water or beef broth

How to Make Algerian Beef

1. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add 1 pound of ground beef, 1/2 medium onion (chopped), 1/2 green bell pepper (chopped), and 2 cloves garlic (minced). Cook, breaking up the beef with a spoon, until the vegetables are tender and the beef is browned, about 6-8 minutes.
2. Drain off any excess grease.
3. Stir in 1 (15-ounce) can of kidney beans (drained and rinsed), 1 (15-ounce) can of hominy (drained), 1 teaspoon salt, 1 teaspoon dried basil, 1/2 teaspoon black pepper, 1/2 teaspoon sugar, 1/2 teaspoon dried oregano, and 1/4 teaspoon red pepper flakes (or more, to taste).
4. For a soup-like consistency, similar to Mexican pozole, gradually add up to 2 cups of water or beef broth, until you reach your desired consistency.
5. Bring to a simmer, then reduce heat to low, cover, and cook for 10-12 minutes, allowing the flavors to meld.
6. Serve warm over 1 1/2 cups cooked rice or your favorite pasta. Garnish with fresh cilantro or parsley, if desired.