Instructions: Cost: $ -

Preparation Time: 20 minutes

Difficulty Level: 2 -

Servings:
10-12

1. Combine the beans and dried peppers in a bowl and cover them with water.

2. Set aside to soak.

3. Shake the meat in a bag with the flour, cumin, cayenne, and salt.

4. Heat the oil in a stockpot or pressure cooker and brown the beef over high heat in batches, then transfer it to a plate.

5. Brown the onion, bell pepper, carrots, and garlic until theyre golden, cooking each for a few moments before adding the next, stirring, taking your time.

6. When all the vegetables have browned, pour in a little stock.

7. Loosen up any brown bits from the bottom.

8. Now drain the beans and dried chiles and add them to the pot along with the browned beef and the rest of the stock.

9. Cover, and if using a pressure cooker, bring the pressure to the second red ring over high heat.

10. Adjust the heat to stablize the pressure and cook for 15 minutes.

11. Alternatively, cook uncovered over medium-low heat in a stew pot until the meat is tender, from 1-1/2 to 2 hours.

12. Cool to room temperature.

13. If you cooked the meat in a pressure cooker, transfer it to a pot.

14. Fish out the floating dried peppers and combine with 1 cup of the cooking liquid in the blender or food processor and puree.

15. Pour this back into the meat and vegetables and add the pineapple and juice, the bananas, the cinnamon, and tamarind.

16. Bring to a simmer and cook for about 15 minutes, adjusting the seasonings with additional salt if needed.

17. Sprinkle the cilantro over all and serve in rimmed soup bowls with a jot of sour cream.

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