Egyptian White Bean Stew (Fasoolia Baida)
Try white bean stew for a hearty, healthy one-pot meal! This gorgeous stew features tender white beans in a deliciously spiced tomato broth.
- Prep time
- 10 min
- Cook time
- 1 hr 45 min
- Yield
- 6 servings
- Difficulty
- HARD
Ingredients
- 1 lb dry white beans (soaked 4 hours minimum or overnight)
- 1 tbsp butter
- 1 medium yellow onion (diced)
- 3 clove garlic (minced)
- 2 tsp kosher salt
- 2 tsp ground cumin
- 2 tsp ground coriander
- 2 tsp black pepper
- 1 tsp ground cinnamon
- 6 oz tomato paste
- 8 oz tomato puree (or pasatta)
- 2+1/2 cup water
- 1 tbsp Maggi Seasoning (or soy sauce)
- 1 lb ground lamb
- 1 tbsp baharat spice blend
Instructions
- 1
Cover the white beans with 2-inches of water and soak for minimum 4 hours or overnight.
- 2
Over medium heat in a soup pot or Dutch oven melt the butter. Saute the onion for several minutes and add the garlic. Cook another minute and add the salt, cumin, coriander, black pepper and the tomato paste. Cook another 3 minutes, mixing everything together.
- 3
Drain and rinse the beans then transfer to pot along with the tomato puree, water and Maggi seasoning.
- 4
Bring to a boil, turn heat to low and simmer, covered, 90 minutes. Stir and check occasionally if more water is needed to not scorch the bottom.
- 5
Meanwhile if adding the lamb: In a skillet over medium-high heat add the ground lamb and baharat spice blend. Brown the meat, stirring often until no longer pink. Drain any fat and set aside.
- 6
Serve as is or with optional browned lamb stirred through to reheat before serving.