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Lebanese Bean Stew 2

Serves 4 to 6 Entree vegetarian

Lebanese Bean Stew 2

Lebanese Bean Stew 2 finds its place at the heart of home cooking, where recipes are passed down with instinct rather than precision. This dish is a staple on Lebanese tables, its simplicity a canvas for each cook's touch. Salt is measured by the pinch, and oil is poured with a generous hand, reflecting a tradition of abundance and sharing. It's a dish that speaks to the everyday meals that nourish and connect families.

With every spoonful, expect the comforting embrace of tender beans, harmonized with the richness of tomato paste and the warmth of sautéed onions. The stew carries a savory depth, punctuated by the pepper's subtle heat. This is Lebanese comfort food at its most authentic, inviting you to savor each mouthful slowly, as it was meant to be enjoyed.

Ingredients

  • 400 gdried beans — soaked
  • 1onion
  • 2 tbsptomato paste
  • 80 mloil
  • to tastefine sea salt and black pepper

Method

  1. Rinse 400 g of dried beans under cold water to remove any dirt or debris. Place them in a large bowl, cover with water, and let them soak overnight or for at least 8 hours until they have doubled in size and feel tender when pressed between your fingers.
  2. Finely chop 1 onion. In a large pot, heat 80 ml of oil over medium heat. Add the chopped onion and cook, stirring occasionally, until the onion becomes translucent and soft, about 5-7 minutes. This slow cooking releases the onion's sweetness, which forms the base flavor of the stew.
  3. Drain the soaked beans and add them to the pot with the softened onion. Stir in 2 tbsp of tomato paste, ensuring the beans are well coated. The tomato paste will add depth and a slight tanginess to the stew.
  4. Pour enough water into the pot to cover the beans by about 2-3 cm. Bring the mixture to a gentle simmer over medium heat. Reduce the heat to low, cover the pot, and let it cook slowly. Stir occasionally, and add more water if necessary to keep the beans submerged.
  5. Continue cooking until the beans are tender and have absorbed the flavors, which should take about 1-2 hours. The beans should be soft but not mushy, and the stew should have a thick, hearty consistency. If the stew is too thin, uncover the pot and let it simmer until it thickens to your liking.
  6. Season the stew with fine sea salt and black pepper to taste. Stir well and let it cook for another few minutes to allow the flavors to meld. Taste and adjust the seasoning if needed.
  7. Once the stew has reached the desired consistency and flavor, remove it from the heat. Serve the Lebanese Bean Stew 2 warm, ideally with fresh bread or a side of rice, and enjoy the dish as it would be served at a Lebanese home table.
Cover of Authentic Lebanese Cuisine
From the cookbook

Authentic Lebanese Cuisine

This recipe is from Authentic Lebanese Cuisine by Yassine Sbiti — the Lebanese volume in the ComidaTime International Cuisines series.

Available soon on Amazon…

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