Middle EasternMedium · Hot
Paprika Beef and White Bean Braise
Beef sears hard before the white beans and tomato go in, the smoked paprika blooming in the fat and staining everything a deep terracotta. A slow simmer lets the beans drink up the braising liquid until the whole pot is thick, smoky, and substantial — a braise that needs nothing more than good bread alongside.
Prep
15 min
Cook
45 min
Rest
5 min
Total
1h 5m
Method
Build the base
1
Warm the olive oil in a large Dutch oven over medium heat. Add the diced onion and cook, stirring occasionally, until softened and lightly golden, about 8 minutes.
Brown the beef
3
Push the onion mixture to the edges and add the ground beef. Break it apart with your wooden spoon and cook until nicely browned, 6–8 minutes. Give it a good stir once or twice so it doesn't stick.
Braise low and slow
4
Pour in the tomato sauce and water, stir everything together, then nestle the potato and carrot cubes into the pot.
5
Add the white beans and bring the whole thing to a gentle simmer. Cover with the lid slightly ajar and cook on low heat for 30 minutes, until the beef is tender and the broth has thickened into something deeply savory.
Cook the rice
6
While the braise simmers, rinse the basmati rice in cold water until the water runs clear. Combine with 3 cups water and a pinch of salt in a saucepan. Bring to a boil, then reduce to a bare simmer, cover tightly, and cook 15 minutes. Remove from heat and let steam, covered, for 5 minutes. Fluff with a fork.
B
Nutri-Score
Good balance
A–E · lower is better · score 0
Calories
1577
per serving
Source of protein · 70gLow sugar · 13g
Protein
70g
Carbs
153g
Fat
78g
Sat. fat
14g
Fiber
14g
Sugar
13g
Sodium
1370mg
Gluten FreeHalalHeart HealthyDiabetes FriendlyLow InflammatoryHigh ProteinHigh FiberBalanced Meals
Nutri-Score is a general nutritional-balance guide, not medical or dietary advice.
E
Environmental impact
Very high impact
A–E · lower is better · includes estimates
kg CO2e
14
per serving
ECarbonCEU all-round· carbon sets the grade
Water
3.5m³
Runoff
0.3g P
Ground beef drives 91% of this recipe’s estimated footprint.
Carbon from Poore & Nemecek 2018; water, land & runoff from Agribalyse — modelled averages for comparing recipes, not a measurement of your groceries.
Flavor Profile
7
Umami
4
Sweet
6
Salty
3
Sour
2
Bitter
4
Spicy
Textures
TenderCreamySoft
Aromas
SmokyEarthyHerbalGarlicky
Kitchen Equipment
Primary Tool
Dutch OvenDutch OvenSaucepanWooden SpoonChef KnifeCutting BoardMeasuring CupsMeasuring SpoonsMixing BowlPlastic Wrap
Counter FootprintMedium
Safety & Storage
Cooking Temperature
Ensure ground beef reaches an internal temperature of 160°F (71°C) during cooking to eliminate harmful bacteria. The braise should be brought to a rolling simmer and maintained.
Handling
Raw ground beef is a high-risk ingredient. Use separate cutting boards for raw meat and vegetables. Wash all utensils, surfaces, and hands thoroughly with hot soapy water after handling raw beef.
Cross Contamination
Avoid touching ready-to-eat foods like cilantro, lemon, and yogurt with hands or utensils that have contacted raw ground beef. Use clean serving dishes for the finished braise.
Storage
Refrigerate leftover braise within 2 hours of cooking. Store in airtight containers at 40°F or below. Consume within 3-4 days. Reheat to 165°F before eating.
Allergen Warning
Yogurt contains milk, a major allergen. Keep yogurt separate from other ingredients during preparation. Inform guests about dairy presence in the serving garnish.
High Risk Population
Infants, elderly, pregnant individuals, and immunocompromised persons should ensure ground beef is cooked thoroughly to safe temperatures due to heightened risk of foodborne illness.
Shelf Life
Use yogurt within the printed expiration date and keep refrigerated. Discard if left at room temperature for more than 2 hours.
Pro Tips
Technique
When you bloom the spices in the oil with the garlic, keep that heat gentle — you want them to release their oils and perfume the kitchen, not char and turn bitter. About 60 seconds of constant stirring does the trick.
Substitution
No fresh cilantro? Flat-leaf parsley works, though you'll miss that slightly citrus note. A handful of fresh mint adds an interesting North African twist if you want to experiment.
Time Saver
The beans are already cooked from the can, so they're mostly there to absorb that gorgeous paprika broth while the beef gets tender. Prep your rice and cube your vegetables while the braise simmers — the 30 minutes will fly by.
Storage
This braise actually tastes better the next day once the spices have fully settled into the beans and beef. Store it in an airtight container and it keeps beautifully for three days in the fridge.
From the chef
This braise works because of one decision made early: sear the beef hard before anything else goes in, so the smoked paprika blooms in the rendered fat and stains the whole pot a deep terracotta. The white beans go in after, soaking up that paprika-and-cumin broth as it thickens over low heat until everything is smoky and substantial. A squeeze of lemon and a handful of cilantro at the end cuts through the richness cleanly. Serve it over basmati with cooling yogurt alongside, and the whole thing comes together in under an hour without feeling rushed or thin.
TagsHalalSmoky PaprikaSpicedComfort FoodBean ProteinsDairy AccompanimentOne Pot
AllergensMilk
Source: generated · May 30, 2026