Wasfetna

White bean stew

Cooked white beans simmered with chicken and tomato sauce.

White bean stew — Chicken
Cooking time
50 min
Hands-on time
25 min
Free time
15 min
Difficulty
Medium
Cuisine
Levantine
Contains
Dairy

Before you start

  • For this versionUse precooked or canned beans. Soaking and cooking dried beans are not included in this version’s time.

Ingredients

5people

Amounts follow the number of people

For the stew

For the garlic 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 chicken.
  • Small pan — For the tempering: garlic and coriander in ghee.
  • Food thermometer

Method

  1. Drain and rinse the cooked beans. Chop the onions, grate the tomatoes and cut the chicken into 3 cm chunks.

    5 min
    You’ll know it’s ready when

    Ingredients are ready; do not use raw dried beans for this version.

  2. Soften the onions in the oil, then add the chicken and sauté until lightly colored.

    12 min
    You’ll know it’s ready when

    The onion is soft and the chicken is seared only on the outside.

  3. Stir in the paste and spices, then add the tomatoes and water and bring to a simmer.

    5 min
    You’ll know it’s ready when

    The broth simmers gently.

  4. Simmer the chicken in the sauce until it reaches 74°C.

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

    The thickest part reaches 74°C. Timing is a guide; continue cooking if needed.

  5. Add the cooked beans and salt; heat for 10 minutes, stirring gently, then add the garlic-coriander finish in the next step.

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

    The beans are hot and tender but hold their shape.

  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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