Mixed Bean Stew

Name: Mixed Bean Stew (Makhlouta (makh-loot-ta))
Yield: About 4 cups
Cuisine: Lebanese
Ingredients: ⅓ cup brown lentils; 2½ cups boiling water; 2 tablespoons butter; 2 cups diced yellow onion (¼ inch); ⅛ teaspoon coarsely ground black pepper; 1½ teaspoons cumin; 2 tablespoons extra-virgin olive oil; Bean soup mix is sold in the dry bean section of grocery stores. It can contain an assortment of 16, 15, 14, and even 13 beans. I choose the 16 or 15 assorted mixes because of the variety of the beans and the overall flavor they give. Often these bean soup mixes come with a seasoning packet. You can discard the seasoning packet or save it for another use.; ¾ teaspoon and ½ teaspoon salt, divided; 1 cup dry bean soup mix (15- or 16 -bean soup mix)

Makhlouta (makh-loot-ta)

Preparation info

About
4 cups

Difficulty
Easy

Appears in

Classic Lebanese Cuisine

By Kamal Al-Faqih

Published 2009

About

A delightful and delicious combination of flavors and textures are brought together in this soup. So simple to prepare, it is slow-cooked with browned onions and cumin for a unique and distinct flavor. The beans provide a good source of nutrients, including iron and protein.

Ingredients

Special Ingredients

Bean soup mix is sold in the dry bean section of grocery stores. It can contain an assortment of 16, 15, 14, and even 13 beans. I choose the 16 or 15 assorted mixes because of the variety of the beans and the overall flavor they give. Often these bean soup mix

Asia
Lebanon
Side dish
Stew
Mediterranean
Vegetarian
Soup
Gluten-free

Method

Prepare Ahead

You can prepare the stew several days in advance. As it remains refrigerated, the flavors continue to develop. You can also freeze the stew for several weeks in a well-sealed container. Serve as directed.