Lebanese Bean Stew
This one pot Lebanese bean stew is so easy to make and loaded with flavor. This weeknight meal is perfect for freezer dinners and is made with fresh and tasty ingredients.
- Prep time
- 10 min
- Cook time
- 30 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 tablespoons olive oil
- ¼ cup fresh cilantro (chopped (plus more for serving))
- 3 garlic cloves (minced)
- ½ teaspoon crushed red pepper
- 3 ounces tomato paste
- 2 15-ounce canned diced tomatoes
- 2 15-ounce can white beans
- 1 pound chicken breast
- 2 bay leaves
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon 7 Spice
- Lebanese rice (for serving)
Instructions
- 1
In a heavy bottomed skillet over medium heat, heat the olive oil, then add the cilantro, garlic and crushed red pepper; cook until the mixture is fragrant, about 1 minute.
- 2
Add the tomato paste and cook together with the cilantro mixture until well combined, about 1 minute. Add the diced tomatoes and 4 cups of water and stir until well blended to create a tomato broth.
- 3
Reduce the heat to low, add the white beans, raw the chicken breast and bay leaves. Season with salt, pepper and 7 Spice and cook covered until the chicken is fully cooked, about 20 minutes.
- 4
Remove the bay leaves from the pot and discard. Remove the chicken breast from the tomato broth, shred it and return it to the pot.
- 5
Serve over traditional Lebanese rice pilaf and sprinkle fresh cilantro for garnish.