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Middle Eastern Bean Stew

Serves 4 to 6 Entree vegetarian

Middle Eastern Bean Stew

Middle Eastern Bean Stew is a hearty staple found in family kitchens across the region, a dish that effortlessly bridges the gap between the everyday and the extraordinary. It's an enduring favorite for weeknight meals, where the focus is on warmth and nourishment. This dish is not tied to a specific holiday or celebration, but its presence at the table is a constant reminder of the comfort and satisfaction home-cooked meals provide.

The stew, rich with tender beans and a savory tomato base, is a celebration of simplicity. Onions meld with the tomato paste, while a generous splash of oil adds depth and richness. Each spoonful offers a harmonious balance of creamy textures and robust flavors, the salt and pepper measured by instinct, ensuring a perfect finish every time. Serve it with crusty bread or rice to soak up the luscious sauce.

Ingredients

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

Method

  1. Start by soaking 400 g of dried beans in a large bowl of water overnight. This softens them and reduces cooking time. Drain and rinse the beans thoroughly before using them in the stew.
  2. Peel and finely chop 1 onion. Heat 80 ml of oil in a large, heavy-bottomed pot over medium heat. Add the chopped onion and cook gently, stirring occasionally, until the onion becomes translucent and soft, which should take about 10 minutes. This slow cooking releases the onion's natural sweetness, forming the base of the stew.
  3. Stir in 2 tbsp of tomato paste to the softened onions. Cook the mixture for another 2-3 minutes, stirring constantly. The tomato paste should darken slightly, indicating that its raw flavor has cooked out, enhancing the stew's depth.
  4. Add the soaked and drained beans to the pot, stirring well to coat them with the onion and tomato mixture. Pour in enough water to cover the beans by about 2 inches. Bring the pot to a gentle simmer, reducing the heat to low. Cover the pot and let it cook slowly until the beans are tender and creamy, which should take about 1 to 1.5 hours. Stir occasionally to ensure even cooking.
  5. Once the beans are tender, uncover the pot and increase the heat slightly to allow the stew to thicken. Stir occasionally until the sauce reaches a rich, slightly thickened consistency that clings to the beans.
  6. Season the stew with fine sea salt and black pepper to taste. The seasoning should enhance the natural flavors of the beans and the richness of the tomato and onion base. Serve the stew warm, inviting everyone to share in this comforting dish.
Cover of Authentic Middle Eastern Cuisine
From the cookbook

Authentic Middle Eastern Cuisine

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

Available soon on Amazon…

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