There is a cut of beef that’s every bit as tender and flavorful as those expensive cuts but often half the price. I’m referring to the flatiron steak.
I actually set out to make a bean and bacon soup. When I checked the pantry I didn’t have any white beans but did have some aduki beans. Why would I have aduki beans, you might ask?
Quinoa is a common staple in South America- especially Peru. I then combined some flavors of Spain like olives and smoked paprika.
The final texture of the sauce is much finer and silkier than most stews.
Unless you’re good with the pressure cooker, don’t even think about pulling a shoulder out of the fridge an hour before dinner time!