Lebanese Lamb and Bean Stew
Lebanese Lamb and Bean Stew is a flavorful Middle Eastern Middle Eastern Recipes dish prepared with quality ingredients. Cover beans with cold water by 3 inches in a bowl and soak at room temperature at least 8 hours.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionCover beans with cold water by 3 inches in a bowl and soak at room temperature at least 8 hours.
Drain well in a colander.
Bring lamb, baharat, and water (9 cups) to a boil in a 6- to 8-quart heavy pot, then vigorously simmer mixture, covered, until meat is almost tender, 1 1/4 to 1 1/2 hours.
Add beans and cook, uncovered, until beans are tender, about 1 hour more.
Meanwhile, heat oil over moderate heat in a 12-inch heavy skillet until hot but not smoking, then cook onions, garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper, stirring, until onions are pale golden and tender, 8 to 10 minutes.
Stir in tomato paste and cook, stirring, 2 minutes.
When beans are tender, stir in tomato-onion mixture and simmer until just heated through, about 5 minutes.
Stir in remaining 1 1/2 teaspoons salt and 1/2 teaspoon black pepper.
*A Middle Easterna and African ground-spice mixture that typically contains allspice, cinnamon, clove, cumin, Maras chile, and black pepper.
Available at Middle Eastern markets and Formaggio Kitchen (888-212-3224; formaggiokitchen.com).
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.