Fassuliyyeh Baidah (white Bean Soup)

Ingredients

• 400 g lamb, pieces (boned or boneless)
• 1 onion
• cooking oil
• 1 teaspoon baharat or curry powder
• 1 teaspoon salt
• 1 cup white beans (there are three types of white beans. large white beans, small white beans and black-eyed beans – al)
• 7 medium tomatoes
• tomato paste (about 2 – 3 teaspoons)
• 1/2 clove garlic
• fresh parsley or coriander (to garnish)
• salt

Directions

1. 1

   Make a stock in a medium-sized pot by frying the onion until golden then adding water to fill 3/4 of the pot.

2. 2

   Add meat (can be frozen), baharat and salt.

3. 3

   Cook until meat is ready (about 3/4hr).

4. 4

   While the stock is cooking, cook the white beans.

5. 5

   Place in small pot with a lot of water.

6. 6

   Bring to the boil.

7. 7

   When the water boils, turn off heat and leave for 1/2 hr.

8. 8

   Heat again and cook until ready.

9. 9

   Once the meat is ready, strain stock and then strain stock into medium pot, until it reaches about 1/4 of the pot.

10. 10

    Add meat and beans.

11. 11

    Put at medium heat.

12. 12

    Puree tomatoes with a small amount of water.

13. 13

    When the meat stock has reached boiling point, strain tomato puree into pot using a colander.

14. 14

    (Swish with your hands to make it much quicker!).

15. 15

    Ratio of tomatoes to stock should be about 3:2.

16. 16

    Add tomato paste to taste and to achieve a nice red colour.

17. 17

    Keep at a light boil.

18. 18

    Dice garlic and finely chop parsley/coriander.

19. 19

    Fry garlic in a small amount of oil until golden and then add parsley/coriander and fry for a few seconds.

20. 20

    Add to soup.

21. 21

    Cook soup at a light boil for a further 10 minutes.

22. 22

    Serve in small bowls alongside rice.