Brukdown Mix 2 (Stew Gibnut with Rice & Beans Mix)

Heat olive oil in a large pot over medium heat until shimmering.

Add chopped onion, garlic, bell pepper, carrot, and celery; sauté until softened, about 5-7 minutes.

Stir in tomato paste and cook for another 2 minutes until fragrant.

Add gibnut meat to the pot and brown on all sides, about 5-8 minutes.

Pour in chicken broth and add bay leaves, thyme, black pepper, and salt; bring to a simmer.

Cover and reduce heat to low; cook for 1.5 to 2 hours until gibnut is tender.

While the gibnut is cooking, rinse rice under cold water until the water runs clear.

In a separate pot, combine rice, canned black beans, coconut milk, and a pinch of salt.

Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes until rice is cooked.

Remove gibnut from the pot and shred the meat, discarding bones.

Return shredded gibnut to the stew and stir to combine.

Serve the gibnut stew over rice and beans, garnished with fresh cilantro.

Spice Level:

Allergens