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Nutrition Facts
Serving Size 1 (260g) Recipe makes 4 servings
Calories 521
Calories from Fat 211		(40%)
Amount Per Serving		%DV
	Total Fat 23.5g	36%
	Saturated Fat 8.3g	41%
	Monounsaturated Fat 9.1g
	Polyunsaturated Fat 4.0g
	Trans Fat 0.0g
Cholesterol 97mg		32%
Sodium 287mg		11%
Potassium 1523mg		43%
Total Carbohydrate 39.1g		13%
	Dietary Fiber 9.5g	38%
	Sugars 5.7g
Protein 39.0g		78%
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Iraqi White Bean Stew

Recipe #274483 | 12 min | 10 min prep | add private note

⁽¹⁾ RATE IT NOW Print Recipe

By: hoda
Dec 28, 2007

needless to say, this is a very popular stew in iraq.it is easy,simple and delicious. it's eaten for lunch with white rice(basmati or anbar)and green salad on the side.it is cooked with lamb meat, not beef. it is very important to note that when you boil the beans you don't get them fully cooked in order to allow them to be fully cooked in the stew itself

SERVES 4 (change servings and units)

Ingredients

1 cup dry white bean, soaked over-night and cooked in the morning until they are half-done
400 g lamb
1 medium onion, finely chopped
4 tablespoons corn oil (or any oil you usually use)
2 tablespoons tomato paste
1 cup crushed tomatoes
1 teaspoon curry powder (i prefer madras curry powder-product of india with green label)
salt and pepper

Directions

1
put the lamb meat in a pot, cover with water.
2
bring to the boil,let it boil for about 30 minutes, lower heatand let it simmer for about 1 hour.
3
in another pot, fry the onions in corn oil on medium heat until it becomes transparent.
4
add the beans and tomato paste,stir for about 1 minute until the mixture is well-blended.
5
add the crushed tomato and the spices and the remaining water of boiled beans (or 2 cups water).
6
bring the mixture to a boil, let it boil for 15 minutes, lower the heat and let it simmer for 60-90 minutes.
7
serve with rice and green salad.