Last Updated on January 29, 2026 by The Daily Simmer Team
Red bean stew is one of those comforting dishes that never seem to go out of style in my kitchen. It’s a staple in many Middle Eastern households, often enjoyed during family gatherings or even on a quiet weekday when I want something hearty. I usually use fresh green beans when they’re in season; they provide a nice texture and flavor. I’ve made this dish several times, and I’ve learned that soaking dried beans overnight is crucial; it cuts down the cooking time significantly and helps them cook evenly.
Contents
Ingredients
- 2 pounds fresh green beans or 1 cup dried red beans
- 1 pound beef, cut into medium pieces
- 8 ounces tomato paste
- 1/4 cup vegetable oil
- 8 cups water
- 1 tablespoon salt
- 1 tablespoon mixed spices
- 1 medium onion, sliced
- 3 cloves garlic, minced
Instructions
- If using fresh beans, chop them into small pieces; if using dried beans, soak them in warm water for a day before cooking.
- In a pot, add the beef with enough water to cover it and bring to a boil until fully cooked, this might take about 1 to 1.5 hours.
- Slice the onion into thin rings and sauté it in the vegetable oil on medium heat until it becomes soft and lightly golden.
- Add the cooked beef to the onion and stir for about 5 minutes before adding the beans; cover the pot and let it sit for 10 minutes.
- Season with salt and mixed spices, then stir to combine all ingredients.
- Pour in the water and cover, cooking until the beans are tender.
- Stir in the tomato paste and let it simmer on low heat until the sauce thickens; adjust the paste amount to your preference.
- Sauté the minced garlic in olive oil until golden, then add to the bean stew, letting it boil for an additional 5 minutes while stirring occasionally.
- Serve the stew hot alongside simple white rice prepared by rinsing 1 cup of rice, soaking it in warm water for 20 minutes, sautéing with oil and salt, then boiling with 2 cups of water until cooked.
What I Notice When Cooking
- Using fresh beans gives a fresher taste that’s really nice, especially during the summer.
- The texture of the meat and beans blends so well, but I’ve found that overcooking the beans can lead them to mushiness, so keeping an eye out is key.
- This dish reheats well, which is why I often make extra; meals are easier later in the week when the flavors have a chance to develop further.
Small Adjustments
- If you add too much water, the stew might thin out; simmer uncovered if you need to thicken it up.
- Keep an eye on the cooking time for the beans, as they vary based on their freshness.
- If I want to switch things up, sometimes I’ll add a bit of lemon juice for a tangy kick.
Storage and Reheating
Store any leftovers in an airtight container in the fridge for up to three days. When reheating, I often try to do it on the stove with a splash of water to prevent it from getting too dry, rather than microwaving.
Nutritional Notes
Each serving contains approximately 500 calories, depending on the specific ingredients used and any adjustments made. It’s a hearty meal with a good balance of protein and fiber from the beans and beef.
Traditional Middle Eastern Red Bean Stew with Beef
