Soak the beans for 24 hours the day before cooking. Cook until tender.
The night before, cut the liver into bite-size pieces and place into a medium bowl.
Cover with either kefir or water. If covering with water, squeeze the juice of 2 lemons into the water.
Place into the refrigerator. This helps neutralize the strong taste of the liver.
Serving day: Heat oil in a large stockpot. Then, add the onions, garlic, and liver - saute until the onions are translucent.
Add the ground beef and brown stirring to break it up into small pieces.
Cut the heart and kidney into bite size pieces with scissors and add to the above mixture.
Once the meats are browned and cooked, add the tomatoes and spices.
Next, add enough water or broth to make the desired consistency. Because this varies according to taste, make sure everything's cooked properly before serving. Enjoy!
See blog post for the amounts necessary to serve 20 people. Because the amounts differ, be extra careful when working with large amounts to ensure that everything is cooked.
THE DAY BEFORE:
Soak the beans for 24 hours. Cook until tender.
THE NIGHT BEFORE:
Cut liver into bite-size pieces and place into a medium bowl. I have found that it works best if you cut the liver with kitchen scissors.Cover with either kefir or water. If covering with water, squeeze the juice of 2 lemons into the water.Especially relevant to our recipe’s purposes, place into the refrigerator. This helps neutralize the strong taste of the liver. Because of this step, you won’t have a strictly liver-tasting dish.
Keep In Mind
Because organ meats aren’t everyone’s cup of tea, be sure to disclose that they’re there! Maybe you like them a lot and think they blend into the taste well. But not everyone will feel the same way.