This lobya stew is one of those dishes I pull out when the weather turns cold here, much like families do in Palestine and Jordan. Lobya’s that flat green bean you find in winter veggie markets—versatile for soups or sides with grilled meats, but best in this hearty version with veal chunks and tomato sauce. I’ve cooked it a bunch of times in my kitchen, usually on weekends when there’s time for the meat to get really tender. The version here follows the traditional method: boil the meat separately to keep things clear, cook the beans on their own, then combine in the sauce. Last time, I skimmed the foam from the meat but not quite enough, so the broth had a slight cloudiness—lesson learned to watch it closer. It’s straightforward, uses stuff you can grab easily, and comes together without much fuss. In my family, we eat it over white rice or with bread on the side, sometimes as a starter soup too. Makes enough for 4, and leftovers hold up okay.
Ingredients
- 1 lb veal cut into chunks
- 2 lb fresh lobya beans
- 1 large onion (half sliced into petals, half chopped)
- 1 garlic clove, chopped
- 1 green bell pepper, chopped
- 1 cup or one 15-oz can tomato sauce
- 5 bay leaves
- 1 lb ripe red tomatoes
- 1 1/2 tablespoons salt
- 1 teaspoon black pepper
- 1 teaspoon mixed spices
- Olive oil
- 4 cups water
- 1 chicken bouillon cube
- 1 tablespoon finely chopped parsley for garnish
Instructions
- Put the veal chunks in a pot with the bay leaves, onion petals, and water. Bring to a boil and skim off all the foam from the surface. Cover and simmer until the meat is tender, about an hour.
- Wash the lobya beans thoroughly, trim the ends with a knife, and cut them into bite-sized pieces if you want.
- In a separate pot, heat a drizzle of olive oil over medium heat. Add the chopped onion and stir for about 2 minutes. Toss in the chopped garlic and the lobya beans, pour in 4 cups water, cover, and cook until the beans soften up.
- Blend the ripe tomatoes smooth, then strain the juice into another pot. Stir in the tomato sauce, salt, chopped green pepper, black pepper, mixed spices, and the bouillon cube. Bring to a high boil, stirring a bit, then lower the heat, cover, and let it go for 10 minutes.
- Check that the meat and beans are done, drain off their liquids, and add them to the simmering tomato sauce. Cook together for 10 to 15 minutes more. Take off the heat, pour into a deep bowl, sprinkle with chopped parsley, and serve warm.
Why You’ll Love This Recipe
- The separate cooking for meat and beans means less muddy flavors and easier cleanup than cramming everything in one pot.
- Lobya gets soft but holds shape in the sauce, balancing the chew of the veal chunks.
- Fits right for weeknight dinners with rice, or a casual family lunch with bread.
Chef’s Tips for Perfection
- Skim the foam from the meat pot right away and keep skimming—saves you from a cloudy stew like I once had.
- Test the beans early since they can go mushy quick; aim for tender but not falling apart, around 30-40 minutes depending on freshness.
- If veal’s hard to find, beef chuck works about the same; just adjust simmering time.
Storage and Reheating
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat on the stovetop over low heat with a splash of water to loosen the sauce—microwave works but stir halfway to even it out.
Nutritional Notes
Roughly 350 calories per serving, with protein from the veal and fiber from the lobya beans. Figures can vary based on exact cuts and oil used.
(Hearty Beef & Green Bean Tomato Stew)
