Wasfetna

White bean stew

White beans and meat in a red tomato broth, finished with fried garlic and coriander.

White beans with meat
Cooking time
1 hr 25 min
Hands-on time
20 min
Free time
45 min
Difficulty
Medium
Cuisine
Levantine
Calories
660
Contains
Dairy, Eggs

A winter stew that starts the night before: the beans soak overnight, because without soaking they need an extra hour and don't soften evenly. At the end, fried garlic and coriander poured over with the heat off so the garlic doesn't turn bitter.

Before you start

  • Before you beginRead the steps completely, measure the ingredients, and prepare the tools before turning on the heat or oven.
  • Timing the servingPrepare what you can in advance and leave the final touches until serving time to maintain the texture.

Ingredients

5people

Amounts follow the number of people

For the stew

For the tempering

When doubling the quantity, use a wider container, and gradually increase the salt and seasoning after tasting.

Shopping list

Equipment

  • Large soaking bowl — The beans soak overnight in plenty of water.
  • Heavy pot with a lid — A long cook until the beans are tender along with the meat.
  • Small pan — For the tempering: garlic and coriander in ghee.

Method

  1. Soak the beans in plenty of water overnight, then drain and rinse them.

    5 minYou can walk away
    You’ll know it’s ready when

    The beans have doubled in size and their skins are smooth.

    Tip: Without soaking, it needs an extra hour on the heat and does not soften evenly.

  2. Brown the meat in oil in a heavy pot until it acquires color, then add the onions and stir until they soften.

    12 min
    You’ll know it’s ready when

    The meat is brown and the onions are translucent.

  3. Add the paste and stir for a minute, then add the beans, hot water and spices, and cover the pot.

    5 min
    You’ll know it’s ready when

    The mixture boils gently and the beans are completely submerged.

  4. Leave it on low heat until the beans soften and the meat is cooked.

    45 minYou can walk away
    You’ll know it’s ready when

    A bean crushes between two fingers without falling apart.

  5. Add the grated tomatoes and salt and continue cooking for a quarter of an hour.

    15 minYou can walk away
    You’ll know it’s ready when

    The broth is dark red and slightly thickened.

  6. Fry the garlic and coriander in ghee until fragrant, pour the tempering over the stew and stir gently.

    3 min
    You’ll know it’s ready when

    The smell of garlic is strong, and the coriander has wilted but not turned black.

    Tip: Pour in the tempering with the heat off so the garlic doesn't turn bitter.

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