Dinner · 60 min · middle-eastern

Fasolia

Middle Eastern flavors, weeknight effort. White beans meets lamb cubes in a 60-minute dinner worth keeping in rotation.

Ingredients

• 2 cups White beans
• 1.5 lb Lamb cubes
• 3 tbsp Tomato paste
• 1 Onion
• 4 cloves Garlic
• 1 tsp Cumin
• 1 tsp Coriander

Steps

1. Soak the beans overnight, then simmer 30 minutes until nearly tender; they finish in the stew.
2. Brown the lamb in batches until well crusted; set aside.
3. Soften the onion in the lamb fat 8 minutes, stir in tomato paste, garlic, cumin, and coriander 2 minutes.
4. Return the lamb and beans with water to cover; simmer 30 minutes until the beans are creamy and the lamb yields.
5. The stew should be thick enough that a spoon stands briefly — add water sparingly.
6. Rest 10 minutes so the starches settle into a glossy sauce.
7. Serve over rice with a sharp salad; fasolia is the Levant’s humble, beloved bean pot.

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