Fasoolya Bil Lahmeh
A comforting Middle Eastern stew featuring tender white beans and flavorful meat, seasoned with aromatic spices.
Equipment
- Large Pot
Ingredients
Ingredients
- 2 tablespoons vegetable oil
- 2 small yellow onions, diced
- 2 cloves garlic, minced
- 1 lb diced beef or mutton or lamb chops (450g)
- 5 cups hot water
- 2.5 cups dry white beans, soaked overnight with 1 teaspoon of baking soda
- 2 tablespoons tomato paste
- 0.5 tablespoon baharat or all spice
- 1 teaspoon paprika
- 0.25 teaspoon dried rosemary
- 0.5 teaspoon ground cumin
- 1 teaspoon granulated sugar (optional)
- 1 teaspoon salt
- 0.25 teaspoon ground black pepper
Instructions
- Step 1: Prepare the Ingredients. Begin by prepping your ingredients. Make sure the white beans have been soaked overnight in warm water with baking soda to soften them and enhance their digestibility.
- Step 2: Sauté the Aromatics. In a large pot, heat the vegetable oil over medium heat. Add the diced onions and sauté until translucent, about 5-7 minutes. Stir in the minced garlic and cook for an additional minute until fragrant.
- Step 3: Brown the Meat. Add the diced beef, mutton, or lamb chops to the pot. Increase the heat to medium-high and brown the meat on all sides for about 8-10 minutes.
- Step 4: Add the Spices. Stir in the tomato paste, baharat or all spice, paprika, dried rosemary, ground cumin, sugar (if using), salt, and black pepper. Ensure that all the meat is well-coated with the spices.
- Step 5: Incorporate the Beans and Water. Add the soaked white beans and pour in 5 cups of hot water. Stir gently to combine. Bring to a boil, then reduce to a simmer.
- Step 6: Simmer to Perfection. Cover the pot and let the stew simmer on low heat for about 1.5 to 2 hours, or until the beans and meat are tender. Stir occasionally, and add more water if necessary.
- Step 7: Adjust Seasoning and Serve. Taste the stew and adjust seasoning as needed. Once the beans are soft and the meat is fork-tender, ladle into bowls and enjoy warm with rice or fresh bread.
Notes
Soaking the beans overnight not only makes them tender but also reduces cooking time. For a thicker stew, mash some beans against the pot's side to release starch. Cooking a day in advance enhances flavors.