Prep Time 20 Min
Cook Time 90 Min
Servings4 servings People
Calories450 kcal
This Levantine white bean stew is something I make whenever the weather turns chilly, usually on weekends when my family wants something filling. It’s a straightforward Shami-style yakhni, with beans simmered alongside lamb in a tomatoey broth spiced just right—not too heavy, but warming. In my kitchen, I start with dried beans soaked overnight because they’re cheaper and hold up better than canned ones, which can turn mushy if you’re not careful. Last time I cooked this for my kids, I boiled the beans a bit longer than usual since I forgot to check them midway, and it made the stew thicker, which everyone liked actually. The meat gets browned first for that depth, then everything bubbles together low and slow. We eat it with rice or bread, sometimes just spoons straight from the pot. It’s practical for home because you can prep it ahead—the beans take the longest—and it doesn’t need fancy ingredients. If the broth reduces too much, just top it off with water; I’ve done that plenty of times without ruining it.(Hearty White Bean and Lamb Stew)
Ingredients
- 2 cups dried white beans (soaked overnight)
- 10 oz lamb or beef, cut into small cubes
- 1 large onion, finely chopped
- 2 garlic cloves, crushed
- 2 tablespoons tomato paste
- 2 tomatoes, peeled and chopped
- 1 teaspoon ground coriander
- 1/2 teaspoon black pepper
- 1/2 teaspoon mixed spices
- Salt, to taste
- 3 tablespoons olive oil
- Water or broth, as needed
Instructions
- Wash the soaked white beans well, then boil them in a pot of water over medium heat until tender, about 45 minutes.
- Drain the beans and set them aside.
- Heat the oil in a pot over medium heat, add the meat cubes, and brown them until they take on color.
- Add the chopped onion to the meat, stir until it softens, then toss in the garlic and coriander for another minute.
- Stir in the tomato paste, chopped tomatoes, salt, pepper, mixed spices, and ground coriander.
- Add enough water or broth to cover, bring to a boil, and let it simmer for 10 minutes.
- Add the cooked beans, stir gently, cover the pot, and cook on low for about 30 minutes until tender, adding a bit of water if needed so it doesn’t dry out.
- Serve hot in bowls.
Why You’ll Love This Recipe
- Beans and meat cook together easily, no constant watching needed.
- Tomato broth clings to everything for a balanced, not overpowering flavor.
- Handles a crowd or leftovers without losing taste, good for weeknights.
Chef’s Tips for Perfection
- Soak beans overnight or they’ll stay tough no matter how long you boil.
- Brown the meat well before adding onions; skimps on that and it tastes flat.
- Swap meat for chickpeas if you want it lighter, works fine.
Storage and Reheating
Store in an airtight container in the fridge for up to 4 days. Reheat on the stove with a splash of water to loosen the stew, or microwave in portions.
Nutritional Notes
Roughly 450 calories per serving, with protein from the beans and meat, some fiber too.
