Lebanese White Bean Stew with Meat (Fasolia bi lahme)
White beans cooked in a garlicky tomato sauce
Course
Main Course
Cuisine
Lebanese, Mediterranean
Keyword
Easy, Healthy, Low Cost
Prep Time10minutes
Cook Time40minutes
Servings6
AuthorZaatar and Zaytoun
Ingredients
500gof drained white beansButter or Cannellini
200gof beef or lamb filletschopped into 2cm pieces
1large onion
2-3garlic cloveschopped
1handful cilantrochopped
3tablespoontomato concentrate
Boiling water to coverapprox 3 cups
¼teaspoonblack pepper
Salt to taste approx 1 full tsp
Juice of 1 lemonsqueezed
Instructions
Wash and drain your white beans and set aside.
Take out the meat pieces to bring to room temperature at least half an hour before cooking. Chop them into 2cm sized pieces.
Sauté the onion until golden in a drizzle of regular cooking olive oil. Add the garlic and cilantro and cook for another few minutes.
Add the meat pieces to the onion mixture and fry off on medium high heat until they are sealed from the outside but still a little uncooked in the middle
Add the white beans to the pot along with the tomato concentrate, salt, black pepper and enough boiling water to cover. Bring to the boil then simmer for approximately half an hour until the meat is cooked
Adjust the salt if necessary by tasting the sauce. Add the lemon juice just before you turn off the heat and serve with rice
Recipe Video
Recipe Notes
You can use a carton of passata instead of tomato concentrate and water to achieve the same result