Middle Eastern

Fasolia

Name: Fasolia
Total time: 90 min
Yield: 3 servings
Cuisine: Middle Eastern
Ingredients: 2 cans (15 oz) cannellini or great northern beans (rinsed); 1 lb beef stew meat (cut into 1-inch cubes); 1 large onion (chopped); 3 tbsp tomato paste; 4 cloves garlic (minced); 1/2 cup fresh cilantro (chopped); 1 tsp seven spice; 4 cups beef broth

A hearty white bean stew cooked with meat in a tomato broth.

90 minutes

Serves 3

Lunch/Dinner

No common allergens detected

Based on this recipe's ingredient list. Always verify with your own brands and labels.

Instructions

6 steps

1
In a large heavy pot, heat 1 tbsp of oil over medium-high heat. Add the beef cubes and sear them until browned on all sides.

2
Add the chopped onion to the beef and sauté for 5 minutes until soft. Stir in the seven spice.
3
Pour in the beef broth, bring to a boil, then reduce heat, cover, and simmer for 1 hour until the beef is very tender. Skim off any foam that rises to the surface.
4
Once the beef is tender, stir in the tomato paste until dissolved. Add the rinsed white beans and simmer for another 15 minutes to allow the flavors to meld and the sauce to thicken.
5
In a small separate skillet, make the "taqleya" (tempera): heat 1 tbsp of olive oil, add the minced garlic and chopped fresh cilantro, and fry for 1-2 minutes until highly fragrant (do not burn the garlic).
6
Immediately pour the sizzling garlic-cilantro mixture directly into the bean stew, stir well, turn off the heat, and let it sit for 5 minutes before serving over rice.

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