Lebanese Bean Stew
- Reviews 1
Ready In: 50 mins
Serves: 4
Ingredients
- 1 cup dried butter beans, soaked overnight
- 1 lb lean ground meat
- 1 (14 ounce) can diced tomatoes
- 1 cup water
- 1 tomato-flavored bouillon cubes or 1 vegetable bouillon cube
- 1⁄4 bunch fresh cilantro, chopped fine
- 3 garlic cloves, minced
- 1 tablespoon olive oil
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon pepper
- 1⁄4 teaspoon cinnamon
Directions
- Soak the beans in water overnight. Drain and rinse.
- Cook the meat and garlic with olive oil in a pan.
- Once the meat is all browned, add the rest of the ingredients with the exception of the cilantro. Stir to deglaze the pan.
- Bring to a boil, add the cilantro, cover and simmer until the beans are fully cooked (between 30 and 40 minutes).
- You might need to add some water if it becomes too dry, so check on it every 10 minutes.
- Eat over cooked white rice.
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