Persian-Style Ground Beef and Red Bean Stew
"A soul-warming, one-pan masterpiece that blends the rustic heartiness of Persian bean stews with a savory, cheese-topped modern twist."
Instructions
Heat the oil in a large non-stick pan over medium heat. Add the ground beef and cook, breaking it apart with a spoon, until lightly browned and no longer pink.
Add the chopped onion and sauté for 2–3 minutes until softened. Stir in the green bell pepper, garlic, green beans, red kidney beans, and chopped tomatoes. Cook for several minutes until the vegetables become fragrant and slightly tender.
Add the tomato paste and stir continuously for 1–2 minutes, allowing it to coat the meat and vegetables evenly and deepen in color.
After about 10 minutes of cooking, carefully drain off any excess oil from the pan if needed.
Season with salt, black pepper, and red pepper. Add a small amount of water to create a thick, stew-like consistency.
Cover the pan and reduce the heat to low. Let the stew simmer gently for about 30 minutes, stirring occasionally, until the flavors are well combined and the sauce thickens.
Just before serving, sprinkle grated cheddar cheese over the top and allow it to melt slightly from the heat of the stew.