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One of the my favorite foods are beans. I have not had any in three years since they're still on the forbidden list due my leaky gut issue. But I recently found out that I can have pole beans and Romano beans. A favorite dish for hot days is Romano beans in tomato sauce which I will share later with you. This recipe today is simple, filling, and it's in one pot. You can't beat a one pot meal!
Pole Beans and Brown Rice with Beef Shanks
3 beef shanks, preferably grass-fed (other cuts work too )
1 1/2 lbs Pole beans, cleaned and snipped in half or thirds
2 cups brown basmati rice, cleaned
1 large can organic tomato sauce
4 cups water (for stock), plus 4 more (for rice and beans)
1 yellow or white onion, diced
2 garlic cloves, minced
1 cinnamon stick
3 cardamom pods, cracked
1/2 tsp crushed pepper flakes (add more to your liking)
2+ tsp sea salt
Freshly cracked pepper to taste
Olive oil for sautéing about 3 tbsp.
Juice of one lemon to finish
Dried Mint to Finish
In a heavy bottom large pot, drizzle the olive oil and place over medium heat. Add the beef shanks and sauté on both sides for about five minutes each side. Add onions and garlic and sauté until translucent. Add tomato sauce, cinnamon stick, cardamom pods and water. Cover pot and bring to a simmer for about one hour or until the shanks are tender. If you use a different cut, simmer time may change.
Remove shanks from pot and place in a bowl. Let cool a little, then carefully pick the meat and set aside, and discard the bone and membrane. To the pot, add the pole beans, rice, pepper flakes, pepper, salt and additional water. Cover and bring to a gentle boil. Stir occasionally and simmer for approximately 45 minutes or until rice is done. After 30 minutes add the cleaned shanks. Taste rice to check for doneness, add water 1/2 cup at a time if needed. Adjust salt if needed and finish with lemon juice and dried mint.