Lebanese Bean Stew

Ingredients

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

Method

1. Rinse the 400 g of dried beans thoroughly under cold water to remove any dirt or debris. Place them in a large bowl, cover with plenty of water, and let them soak overnight. This will help soften the beans and reduce cooking time.
2. Peel and finely chop 1 onion. In a large pot or Dutch oven, heat 80 ml of oil over medium heat. Once the oil is shimmering, add the chopped onion and cook, stirring occasionally, until the onion becomes translucent and soft, about 5 to 7 minutes. This slow cooking releases the onion's sweetness, which forms the base of the stew.
3. Drain the soaked beans and add them to the pot with the onions. Stir in 2 tbsp of tomato paste, ensuring it coats the beans and onions evenly. This will give the stew a rich, deep flavor and a vibrant color.
4. Pour enough water into the pot to cover the beans by about an inch. 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. The beans are done when they are tender and creamy, and the stew has thickened to a hearty consistency.
5. Once the beans are tender, season the stew with fine sea salt and black pepper to taste. Stir well and let it simmer for another few minutes to allow the flavors to meld. Taste and adjust the seasoning if needed before serving.
6. Ladle the Lebanese Bean Stew into bowls and serve warm. This dish is best enjoyed with family and friends, embodying the spirit of Lebanese home cooking.