Instructions

• Heat 2 tablespoons vegetable oil in a large pot over medium heat.
• Add 2 small yellow onions (diced) and sauté until soft and translucent, about 5–7 minutes. Add 2 cloves garlic (minced) and cook for 1 minute, stirring.
• Add 1 lb (450 g) diced beef, mutton, or lamb and cook, stirring occasionally, until the meat is no longer pink on the outside, about 5–8 minutes.
• Stir in 2 tablespoons tomato paste, ½ tablespoon baharat (or allspice), 1 teaspoon paprika, ¼ teaspoon dried rosemary, ½ teaspoon ground cumin, 1 teaspoon granulated sugar (optional), 1 teaspoon salt, and ¼ teaspoon ground black pepper. Cook and stir for 1–2 minutes to bloom the spices and coat the meat.
• Pour in 5 cups hot water, scrape up any browned bits from the bottom of the pot, bring to a simmer, then reduce the heat to low. Cover and simmer until the meat is tender, about 45–60 minutes (time will vary by cut).
• While the meat is cooking, drain and rinse the 2½ cups dry white beans that were soaked overnight (discard the soaking water). Drain thoroughly.
• When the meat is tender, add the drained beans to the pot, stir to combine, bring back to a gentle simmer, cover, and cook, stirring occasionally, until the beans are fully cooked and tender, about 45–60 minutes. If the liquid reduces too much, add small amounts of hot water as needed to keep the beans covered.
• Taste and adjust seasoning if desired. Serve hot with cooked white rice on the side.