- 1 lb 1000 Springs Mill organic Red Beans soaked in 6 cups of water
- ¼ cup salad oil
- 1 cup chopped onion
- 2 lbs grass fed beef tips
- 1 large bay leaf
- 1 clove minced garlic
- 2 teaspoons of paprika
- 1 tablespoon tomato paste
- 2 cups sour cream
In heavy skillet, cook onion in oil until limp. Remove from oil. Add beef cut in ½ inch cubes. Brown on all sides over fairly high heat, doing about half the meat at a time.
Bring beans and soaking water to boiling point. Add onions and meat, rinsing out the skillet with a little of the bean liquid to bring up the browning. Add other ingredients expect sour cream. Cover and simmer about 2 hours or until meat and beans are tender. This may be done the day before.
Just before serving, bring beef and bean mixture to boiling point, adding small about of water if too thick. Or heat in a moderately slow over of 325 degrees F. Stir in most of the sour cream, holding back only enough to swirl over the top before serving. Allow to simmer 10 minutes. Remove to serving dish or top of chafing dish to keep warm over hot water.
Swirl remaining sour cream over surface of beef and beans. Garnish with snipped parsley and sliced mushrooms if desired.