Bean stew: Traditional Lebanese stew made from 5 types of beans
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- Chickpeas1/2 cup
- Red beans1/2 cup
- Brown beans1/2 cup
- White beans1/2 cup
- Brown lentils1/4 cup
- Coarse wheat (burghul) optional1/4 cup
- Sweet potato cut into small pieces1 unit(s)
- Large potato cut into small cubes1 unit(s)
- Large onions, finely chopped3 unit(s)
- Finely chopped garlic cloves4 unit(s)
- Piece of ginger1 unit(s)
- Chopped Fresh Parsley1 cup
- Olive oil2 tablespoon
- Salt2 teaspoon
- Black pepper1/4 teaspoon
- Cumin powder2 teaspoon
- Small white onions5 unit(s)
- Soak red beans, chickpeas, brown beans, and white beans in separate containers of water overnight.
- The next day, pass all the beans through a sieve to get rid of the water and rinse with cold water.
- Add all the beans in a pressure cooker, covering the beans with water for about 5 cm and cook for about 35 minutes. Make sure the beans are soft. Easily destroy yourself when ready.
- While the beans are being cooked in the pressure cooker, add 3 tablespoons of coconut oil or any other oil of your choice and fry the chopped onions until light brown. Add the minced garlic and fry with the onions for 2 minutes over low heat.
- Wash the lentils, strain them and set aside. Peel and cut the potato heads into small cubes.
- When all the beans are cooked, transfer them all to a large pot, add the lentils, the chopped potatoes, the fried onions, the chopped sweet potatoes, the 5 small onions, the piece of ginger, the burghul, the salt, the black pepper , cumin powder, cover with water in about 4 cm, mix all the ingredients well and cook over low heat for about 30 minutes, stirring occasionally.
- Once cooked, turn off the heat, add the olive oil and serve hot.