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Friday, June 20, 2014

Lebanese Beef Chili Stew - Fasolia Beans with Rice

Lebanese Beef Chili Stew - Fasolia Beans with Rice
Lebanese Beef Chili Stew - Fasolia Beans with Rice
Lebanese Beef Chili Stew - Fasolia Beans with Rice
Summary: A Traditional and Easy to Make Lebanese Beef Chili Stew

Fasolia Beef Chili Ingredients (5 servings)

  • 2 cups of red beans
  • 1 lb of beef stew chunks (or filet)
  • 6 teaspoons of tomato paste
  • 10 cloves of fresh garlic, minced
  • 1 small onion, finely chopped
  • 1/2 cup of olive oil
  • 1/2 teaspoon of salt (or to taste)
  • 1 teaspoon of Lebanese 7-Spices
  • 1/3 teaspoon of black pepper
  • 1.5 teaspoon of ground cinnamon
  • 3-4 cinnamon sticks (optional)
  • 1 teaspoon of dried cilantro leaves (optional)
  • 1 cup of rice
  • 1/4 cup of vermicelli (bird nest or angel hair vermicelli)

Fasolia Preparation Method

  1. Soak the beans for 6 hours or overnight.
  2. When ready, rinse them then add to a cooking pot with 6 cups of water, boil for 5 minutes then drain the beans and discard their water.
  3. Add the beans back to the pot with 6 cups of fresh water and bring to a boil again, then lower heat to minimum and let simmer for 40-80 minutes depending on what type of beans you have. Well cooked beans get smashed easily between your finger tips.
  4. Add 1 finely chopped onion to a deep pot and lightly fry with 3-4 table spoons of oil (olive oil) on medium heat while stirring.
  5. When onions start turning a bit pinkish (10 minutes in), add the minced garlic and cilantro leaves, and saute for a couple of minutes.
  6. Cut meat into small cubes (1 inch) and add to pot on top of onions and garlic
  7. Then add  salt, 7-spices, black pepper, ground cinnamon to meat pot, stir well for a few minutes until the beef turns light brown
  8. Add 3 cups of warm water to the meat pot, stir well and bring to a boil
  9. Pour the cooked beans with their water on top of the meat pot
  10. Add the tomato paste, stirr well, and let simmer on low heat for another 20-30 minutes while stirring occasionally
  11. While the chili simmers, chop the vermicelli into 1 inch pieces then lightly fry with a tiny bit of butter, or oil, then add them to your rice maker or rice pot along with 1 cups of rice and 2 cups of water, a bit of salt, and let cook on low heat for 20 minutes or until rice is done.
  12. Serve chili hot in a bowl on top of a few spoons of rice
Preparation time: 15 minute(s)
Cooking time: 70 minute(s)
Number of servings (yield): 6
Copyright © Mama’s Lebanese Kitchen.
Recipe: Fasolia w Riz: Beef Chili Stew With a Side of Rice

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