👨‍🍳 作り方

1. 1

   Rinse the salted beef thoroughly under cold water. Place it in a bowl and cover with fresh cold water. Let it soak for at least 12 hours, changing the water several times, or boil it in fresh water for 30 minutes to remove excess salt. Drain and cut into bite-sized pieces.

2. 2

   Heat vegetable oil in a large pot or Dutch oven over medium heat. Add the chopped onion and sauté until softened, about 5 minutes.

3. 3

   Add the minced garlic and scotch bonnet pepper (if using) and cook for another minute until fragrant.

4. 4

   Add the prepared salted beef pieces to the pot and brown them slightly, about 5-7 minutes.

5. 5

   Stir in the chopped tomatoes and cook until they begin to break down, about 5 minutes.

6. 6

   Add the long beans to the pot. Pour in 1 cup of water, or enough to partially cover the ingredients. Season with salt and black pepper to taste, keeping in mind the saltiness of the beef.

7. 7

   Bring the mixture to a simmer, then reduce heat to low, cover, and cook for 20-25 minutes, or until the long beans are tender but still have a slight bite.

8. 8

   Uncover and continue to cook for a few more minutes if there is too much liquid, allowing the sauce to thicken slightly.