How to make
Heat 1 tbsp. of the oil over medium heat in a large deep frying pan and fry the chopped onion for about 8-10 minutes or until it softens. Remove it from the pan.
Meanwhile, put the ground beef in a bowl with the breadcrumbs, spices and spicy chili paste.
Season with salt and black pepper. Knead the ground beef well and make about 25 meatballs the size of a walnut.
Pour the rest of the intended oil into the pan and fry the meatballs for about 10 minutes, until they aquire a golden color.
When ready, return the onion to the pan, add the tomatoes and add the water or broth. Boil for about 5 minutes and add the strained beans. Cook for another 15 minutes, until the sauce thickens and the meatballs are cooked.
Sprinkle the beef stew with parsley (or chopped coriander as in the original recipe) and serve with cooked basmati rice.
The Mexican Ground Beef Stew with Beans is ready.
