Jollof Rice

8 ounces beef stew meat, cut into 1/2-inch cubes
1 tablespoon vegetable oil
1 medium onion, chopped, divided
3 tablespoons tomato paste
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon garlic powder
4 medium tomatoes, quartered
1 tablespoon crushed red pepper
2 1/2 cups reduced-sodium beef broth
1 cup rice
2 cans (15 ounces each) Black beans or 3 cups cooked dry-packaged Black beans, rinsed, drained
1/2 to 1 teaspoon salt

Cook meat in oil in large pot over medium-high heat until brown on all sides, about 8 minutes. Stir in half the onion, the tomato paste, coriander, cumin and garlic powder. Cook over low heat until onion is tender, about 5 minutes, stirring frequently.

Process remaining onion, tomatoes and red pepper in food processor until smooth. Stir into beef mixture; stir in broth and heat to boiling. Reduce heat and simmer, covered, 40 minutes.

Stir in rice, beans and salt; simmer until rice and meat are tender, about 20 minutes longer.

NOTE: Although B.E.A.N. recipes usually call for a specific variety, any canned or dry-packaged bean variety can be easily substituted for another.

Makes 8 servings (about 1 cup each)
Source: American Dry Bean Board