Lebanese/syrian Fasoulia

Time

Prep 45 min · Cook 180 min · 225 min total

Difficulty

medium

1. 1

   Brown meat in a large frying pan with some olive oil from the bottle. Add season salt if desired or use regular salt and pepper. Make sure all pieces of meat have been browned. Set aside.

2. 2

   In a stew pan, over medium heat, add the olive oil and the tomato paste. Fry the tomato paste about 5-8 minutes. If it seems dry, add more oil in small amounts. It should be chunky in the oil, not runny like soup. Stir constantly! This will burn very easily.

   8 min
3. 3

   Turn down the heat, add 2 cups of water. Stand back, it may spit at you! Continue to add the water in 2-cup increments. Add the boullion cubes. Stir around and scrape the bottom of the pan to make sure all tomato paste is mixed in the water.

4. 4

   Add the lima beans and the meat. Bring to a boil (should take about 5 minutes) then reduce to a simmer. Add salt and pepper to taste. Depending on the quality of the meat, it may take 2-4 hours for the meat to become tender.

5. 5

   Add more water if too much boils out or it is too salty. Serve with Middle Eastern rice. This can be prepared in a stainless steel or non-stick pan. Additionally, it may be transferred to a crock pot to simmer all day. Never leave food cooking on the stove unattended!

Notes and swaps

Allergens

Not assessed yet. Check each ingredient if you have an allergy.