Yakh’net Fasoulia — White Bean Stew

Yakh’net Fasoulia — White Bean Stew • a perfect, hearty mid-week meal. It can be made with beef or lamb or you can leave out the meat all together for a vegetarian version. Either way the beans in this recipe play the leading role, yum 🤩 Here’s how to make it: Soak 400g white beans overnight. The following day rinse off the water & cook the beans in fresh water in a large pot. Skim off the white froth as it comes to a boil. Then reduce heat & simmer for about 40min until beans are just cooked. Strain & set aside. Sauté one diced onion in a couple tablespoons of ghee. Add 7 cloves crushed garlic & 1/2 cup coriander leaves, chopped. Cook off for a couple of minutes. Add 350g diced lamb. Add 2 tbsp tomato paste. Stir and cook for 2 minutes. Add a 400g can diced tomatoes, 2 tsp salt, 1/2 tsp pepper, 1 1/2 tsp baharat & 1 litre of beef stock (sub for veg stock if you’re making a vegetarian version). Stir to combine. Bring to a boil & then reduce heat & simmer in low for 40 min until meat is tender. Add cooked beans to the stew. Heat through for 5 min. Serve with rice. Enjoy ☺️

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