Steak and beans

Heat oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Once shimmering, add the stew meat pieces in batches without crowding the pot, searing each batch for 3-4 minutes on each side until browned. Remove and set aside.

In the same pot, add chopped onions and cook over medium heat for 5 minutes, stirring occasionally, until softened and fragrant.

Add minced garlic to the pot and stir continuously for 1 minute until aromatic.

Stir in tomato paste, cayenne, and oregano, mixing well to coat the onions and garlic. Cook for 2 minutes to bloom the spices and deepen their flavor.

Return the browned stew meat to the pot, stirring to combine with the spice mixture.

Pour in enough water to just cover the meat (approximately 3-4 cups), then bring to a boil. Reduce heat to low, cover partially, and simmer for 45-50 minutes until the meat is tender.

Drain and rinse the canned beans, then add to the pot. Stir well and continue simmering uncovered for 10-15 minutes until the beans are heated through and flavors meld.

Taste and adjust seasoning as needed with additional cayenne or salt. Serve hot in bowls.