Shin Sishebo

Prep 15 Mins, Cook 150 Mins, 13 Ingredients, Serves: 6

Ingredients

  • 1 cup (250 ml) dried kidney beans
  • 4 cups (1 L) of water
  • 1 kg shin or beef slices
  • 2 tablespoons (30 ml) oil
  • 1 onion, chopped
  • 1 x 410 g tin chopped tomatoes
  • 2 tsp (10 ml) Robertsons Barbecue Spice
  • Robertsons Freshly Ground Black Pepper to taste
  • 1 cup (250 ml) hot water
  • 1 Knorrox Chilli Beef Stock Cube
  • 1 Tbsp. (15 ml) sugar
  • 1 red pepper, sliced
  • 1 cup (250 ml) McCain’s Frozen Green Beans

Instructions

  • Rinse the beans, place them in a pot and then bring to the boil. Turn down the heat and simmer for 1 hour.
  • Brown the meat in oil, set aside and fry the onion in the same pan.
  • Drain the beans. Add the beans and meat to the onion, together with the tomatoes, Robertsons Barbecue Spice, Robertsons Ground Black Pepper, water, Knorrox Chilli Beef Stock Cube and sugar. Allow to simmer for about 1 ½ hours or until the meat is tender.
  • Add the red pepper and green beans and allow to cook for a further 5 – 10 minutes or until heated through.