Libyan Borlotti Bean Stew
This Libyan Borlotti Bean Stew is so super-rich and deeply savoury, it’s hard to believe that this hearty, one-pot magic is made of just a few simple ingredients and ultra low-fuss.
Ingredients
- 2 tablespoon olive oil
- 2 onions sliced (about 2 cups)
- 1 lb Lamb* see notes
- 2 tablespoon tomato paste
- 1 teaspoon harissa optional
- 1 teaspoon cumin
- ½ teaspoon turmeric
- 2 teaspoon Bharat or 7 spice optional
- 2 cups fresh borlotti beans 1kg of fresh beans
- 2 cups water
- 2-3 garlic cloves
- ½ cup cilantro or parsley finely diced
Instructions
- Cook the Onions. Heat a 3qt pot. Add the olive oil and onions, saute the onions until lightly golden.
- Brown the Lamb. Once your onions are golden and have began become soft, toss in the lamb piece. Saute the lamb with the onions just until the lamb becoming brown.
- Season the Meat. Now, that your meat is lightly brown add your turmeric, cumin, and ground pepper. Stir the meat and onion mixture to evenly distribute the spices. Add in the tomato and harissa and again stir to coat the meat. Cook for 3 minutes.
- Add the Beans. Toss the beans into the pot with the meat mixture. Pour in 2 cups of water and give everything a stir. Cover the beans and cook for 45 minutes.
- Finishing Touches. Uncover your beans add in the garlic and if using add your Bharat of choice. Continue simmering for 8-10 minutes to allow the garlic to cook and the sauce to reduce and thicken. after 8-10 of cooking add in the cilantro. Stir and remove from heat.
- Serve. Scoop the bean soup in a shallow bowl. Sprinkle a bit of cilantro on top, and serve with bread and pickled peppers.