Arabian Beef & Bean Stew (Fa-Sool-Ya Ib Zeyt)
Recipe: #22453
January 10, 2016
Categories: Beans, Roast Beef, Beef Chuck, Rice, White Rice, Middle Eastern, Sunday Dinner, Gluten-Free, High Fiber High Protein, No Eggs, Non-Dairy, White Beans, Kosher Meat, Beef Dinner, more
"Adapted from The Complete Round the World Meat Cookbook."
Original is 7 servings
Ingredients
Nutritional
- Serving Size: 1 (522.8 g)
- Calories 891.1
- Total Fat - 55.9 g
- Saturated Fat - 20.4 g
- Cholesterol - 226.7 mg
- Sodium - 1387.1 mg
- Total Carbohydrate - 30.8 g
- Dietary Fiber - 2.2 g
- Sugars - 3.6 g
- Protein - 62.3 g
- Calcium - 66.4 mg
- Iron - 6.8 mg
- Vitamin C - 10.3 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Place beans in a large pot.
Step 2
Cover with water.
Step 3
Bring water to a boil, turn off heat, and let stand 1 hour.
Step 4
Drain.
Step 5
Cover beans with fresh water.
Step 6
Bring to a boil, reduce heat to low, and cook for 1 hour.
Step 7
Drain.
Step 8
Heat oil in a large pot.
Step 9
Brown beef and onions.
Step 10
Add beans, salt, pepper, cinnamon, bay leaf and 1 cup of broth.
Step 11
Cover and cook over low heat 1 1/2 hours.
Step 12
Stir in rice, tomatoes and remaining broth.
Step 13
Cook 25 minutes longer, or until meat and beans are tender.
Step 14
Remove bay leaf before serving.
Tips
No special items needed.
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