Papis is one of those Filipino dishes that is simple in ingredients and cooking procedures and yet still ending up very flavorful. The Papis recipe is made up of decadent beef and tasty pork and beans from a can (or two).
Papis Recipe
As Papis is a beef stew, cooking it involves sauteeing the other ingredients such as garlic and onion and including the beef and the canned pork and beans, simmering the dish until the beef becomes tender. The best part of the beef to be included in this papis recipe is the beef tendon as it gives more depth to the flavor of the entire recipe. If you do not have enough time for the tendon to be simmered, however, you can just opt for beef tenderloin.

Papis Recipe Preparation and Tips

In addition, if one does not like the idea of having something processed in a tasty recipe, then you can substitute the pork in the pork and beans with diced pork and you can use white beans as a substitute for the beans. Be sure to wash and immerse the beans in water pre-cooking before putting it in the stew so as to soften the beans, thus, not adding to the time which will be spent simmering. The tomato sauce should not be forgotten as the substitute as the tomato sauce in the canned pork and beans serves as the base of the recipe.

Papis can be served during lunch and dinner since the time spent to make the tendons tender will not make it a fit viand for breakfast. You can garnish this with chopped spring onions for a contrast to this hearty dish. Though a lunch and dinner fare, this Papis recipe is also perfect to be eaten with only loaves of bread as its partner. Once you’re finished eating, you can still scoop up the remaining dish from your plate using the bread.

Papis Recipe
Prep time
Cook time
Total time
Recipe type: Beef
Serves: 4
  • 1 pound beef tendons
  • 1 pound boneless beef shanks, cut into portions
  • water
  • 1 tablespoon oil
  • 1 medium onion, peeled and chopped
  • 1 can (28 ounces) pork and beans
  • salt and pepper to taste
  1. In a large pot over medium heat, combine beef shanks, beef tendon and enough water to cover. Bring to a boil, skimming scum that accumulates on top. Lower heat, cover and simmer for about 1-1/2 to 2 hours or until beef and tendon are fork-tender. Remove from heat, drain and reserve about 1 cup of the liquid.
  2. In a pot over medium heat, heat oil. Add onions and cook until limp. Add beef shanks and tendons and cook, stirring occasionally, for about 3 to 5 minutes.
  3. Add pork and beans and reserved liquid. Season with salt and pepper to taste. Continue to simmer for about 10 to 15 minutes. Serve hot.

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