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White Bean Stew

5/3/2018

8 Comments

 
Picture
Serves about 6











Ingredients
2 15 oz. cans white beans (Great Northern variety or other) drained and rinsed or about 3 cups cooked if you use dry
1 6 oz. can tomato paste
1 small or medium onion chopped
2 tablespoons lemon juice
1 tablespoon oil
5 cups water
1 tablespoon salt + 1 teaspoon salt
1/4 teaspoon ground black pepper
1/2 to 1 lb. stew meat

Instructions
  • Prepare meat by trimming any fat and cutting into about 1 to 1 1/2 cubes. Add the meat to a small pot of boiling water with 1 teaspoon salt. Remove any scum that floats to the top in the beginning. Boil until tender. Depending on your meat, this can take up to an hour or more. See pressure cooker instructions below if you want to speed up process.
    • Meat cooking alternative  - pressure cook meat to tenderize
      • Add meat to Instant Pot or any other pressure cooker 
      • Add enough water to cover and a little salt,
      • Use manual setting at high pressure for 30 -40 minutes depending on type of meat and how large it is cut.
      • Using natural release is usually recommended for meat, but I use quick release if I am in a rush
  •  In a medium sized pot, heat oil and sauté onions until they are soft and translucent.
  • Add the tomato paste to pot and stir for about a minute until it softens.
  • Add water, beans, 1 tablespoon salt, pepper, and meat.
  • Bring to boil, then cover and reduce heat to low. Simmer for about 20 minutes.
  • Add lemon and more salt, pepper, and lemon if necessary.
  • Serve with rice.
Click here for white rice recipe.

8 Comments
Janet Cascella
2/24/2019 08:06:44 am

Looks delicious! Can you please explain how you cook the meat in the instant pot? I have one and would like to use it when making this recipe. Do you add any water or spices to the beef when cooking in the instant pot?

Reply
Mideastchef
2/24/2019 10:04:05 am

Sure. I put cubed meat (chuck roast) in the instant pot, covered with water and added half teaspoon salt. I used manual setting, high pressure for 40 minutes. When time was up I did a quick pressure release. Timing may vary depending on your meat and how large it’s cut. You can always start at 30 minutes and add 5 minutes if it’s not tender enough.

Reply
Janet Cascella
2/27/2019 07:02:31 am

Thank you very much. I will be making this today.

Reply
Kerry
10/30/2019 03:36:57 pm

I love your site! Perhaps you can help me find the name if a recipe I had a while back that was like a stew that had a tomatoe type base with apricot preserves in the base (I think) and had uniquely soft meat balls in it. I can not find this anywhere. I had it a while back a a friend of a friends home who was chaldean. It was the most delicious thing I have ever tasted, next to dolma. Please help if you can.
Thank you for a beautiful site with wonderful recipes!

Reply
Mideastchef
11/8/2019 07:27:23 am

We have the small kubba on our site (the meatballs you refer to) with a different stew base. I will try to add one with the sweet stew soon for you.

Reply
Janet Cascella
11/8/2019 06:34:04 am

If I don't want to add meat to this recipe do I keep all the other ingredients the same? I have made this with meat a few months ago and was delicious but I would like to also try it without the meat.

Reply
Mideastchef
11/8/2019 07:24:52 am

Hi Janet. I would keep everything else the same.

Reply
Janet Cascella
11/8/2019 04:50:57 pm

I just made it keeping everything the same and came out perfect. Thank you.




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